New Recipe - Vegetable Purée Soufflé

This is a special meal: delicious, nourishing and everyone, even children, will like it. You can serve it as a daily dish but also in a festive way. And, believe me, it is not difficult to make! You only need to buy the ingredients – cauliflower, beans, carrots, courgettes / zucchini, sweet potatoes – cook everything, puree and bake it in the oven.


  • Ingredients (serve 2)

  • 1 courgette
  • 1 sweet potato (middle size – it is really sweet) and / or 1/2 cauliflower
  • salt, pepper
  • ½ vegetable broth cube
  • Sauce:
  • oil for the pan
  • ½ onion
  • 1 clove garlic
  • 200 g champignons
  • red bell pepper
  • salt, pepper

Preheat oven to 180 ° (with fan), 200 ° (without).

Whatever vegetable you prefer – the technique is always the same. If you combine two different vegetables you should take one that contains less water (beans, lentils, sweet potato, carrots) if the other one contains more water (courgettes / zucchini, broccoli etc). I mixed sweet potatoes and cauliflower, sweet potatoes are very popular if you cook for and with children.

Dice the vegetables and put into boiling water, reduce heat and cook for about 15 minutes (add vegetable broth cube). Sieve, set aside and let cool. This step is very important, as the “dough” holds better together when cool.

Mix with a hand blender or with a fork. Salt, pepper, add herbs and a Tbsp oil (optional).

If the puree is too liquid add ¼ – ½ cup sunflower meal and a Tbsp chia seeds.

Grease a small pan, cups or muffin cups, take a piece of  a courgette / zucchino as base, add the puree and bake 20 – 30 minutes.

Serve with salad and with tomato or champignon sauce (½ onion and 1 clove of garlic, fried in a pan, added 250 g diced mushrooms and ½ red bell pepper, poured ½ cup vegetable broth in and let it simmer for 10 minutes).


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