Vegetable Soufflé with Yogurt

See for yourself that vegetable dishes can be absolutely divine!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Broccoli, fresh

  • 200 g Carrot, fresh

  • 1 piece Onion, raw

  • 3 pieces Egg, fresh

  • 250 g Yogurt, plain, from whole milk

  • 25 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 1 spoon Butter, unsalted

Steps

  1. Wash the broccoli, clean it if necessary, and break it into smaller florets. Peel the thick broccoli stem and cut it into smaller pieces. Wash the carrots, peel them if needed, and dice them into small cubes. Peel the onion, cut it in half, and slice both halves into thin pieces.

  2. Place a pot with a larger amount of salted water on the stove. Add the broccoli to the pot and cook for about 5 minutes. Drain the broccoli and rinse it with cold water to stop the cooking process.

  3. Preheat the oven to 200 degrees Celsius. Crack the eggs and separate the whites and yolks into two bowls. Add yogurt, flour, salt, and pepper to the bowl with the yolks and mix well. Beat the egg whites with an electric mixer until stiff peaks form, then gradually fold them into the yogurt mixture using a hand whisk.

  4. Grease a soufflé dish with butter. Spread all the vegetables evenly in the dish and cover them with the yogurt mixture. Place the dish in the preheated oven for 20 to 25 minutes.

Nutrition Information (Per 100g)

  • Calories: 67.25 kcal
  • Fat: 2.09 g
    • Saturated Fat: 0.92 g
  • Carbohydrates: 6.68 g
    • Sugars: 2.17 g
  • Protein: 3.59 g
  • Fiber: 1.09 g

Advice

Instead of broccoli, carrots, and onions, you can use any vegetables (e.g., cauliflower, zucchini, bell peppers, etc.). You can mix chopped herbs (garlic, parsley, thyme, etc.) into the yogurt mixture as desired.