Step 1

Heat a drizzle of olive oil in a Dutch oven or saucepan over a medium heat. Add the onion, garlic, and fennel seeds and cook for 3–4 minutes, until softened. Add the broccoli florets and stems and cook for 5 minutes, to char the broccoli slightly. Add the stock and bring to the boil, then reduce the heat to a gentle simmer and cook for 5–7 minutes, until the broccoli is tender. Stir in the tofu and season with sea salt and black pepper.

Step 2

Meanwhile, for the cheesy macaroni, bring a pot of salted water to the boil and add the pasta. Cook according to the package instructions until the pasta is soft. Drain, reserving about 3 tablespoons of cooking liquid. Return the drained pasta to the same pot together with a drizzle of oil and add the reserved cooking water, mascarpone, and cheddar. Stir to melt the cheese and season with sea salt and black pepper.

Step 3

Using a hand-held blender or food processor, blitz the broccoli soup until it is very smooth.

Step 4

Ladle the soup into bowls and top with spoonfuls of the cheesy macaroni. Scatter with the basil and finish with a drizzle of olive oil.