Simple Spring Supper…Soufflé

It’s spring and the weather is getting warmer.

What does this mean? It means I start spending less time (or at least that is my hope) in the kitchen making dinner and more time outside playing with my kids. It also means that summer will be here soon with all of its wonderful produce. So now is the perfect time to clean out the freezer to use up what we preserved last year and make room for what’s to come…which may be sooner than usual this year with all of the warm weather. We’ve already got asparagus popping up in our yard!

Today I’m sharing a versatile recipe for soufflé. The idea actually came from my (just turned) four-year old daughter. She often likes to dream up food ideas when she’s play cooking or when I ask her what she likes to eat. The other day she said she wanted pea soufflé. I thought for a moment and then said “I guess we can. I don’t see why not. Let’s try it.”


Then I thought if it works with peas, it’ll probably work with just about any vegetable you like. This recipe is great for using up the little containers of leftover vegetables in the fridge. It’s also great for using those last few vegetables from the freezer.

Want a simple and cheap dinner? Make this with just eggs and vegetables. Want to add a little more bulk and protein to it? Mix in some cooked chicken, ham or bacon (I usually have at least  one of those in my freezer). Do you like more texture? Add some diced, cooked vegetables.

Do some spring cleaning in your kitchen. Raid your fridge and your freezer for a nourishing and simple meal that the whole family will love. Try some variations to see what combinations your family likes best. And make room for the summer produce that will be here before we know it! You can prepare the pureed vegetables ahead of time so all you have to do is mix, pour and bake when you’re ready to make dinner. Stick it in the oven (or the toaster oven if you don’t want to heat your house) and go play for another hour. Pair it with some fresh fruit, and homemade bread or a simple salad and dinner is served. Pressed for time? Pour the batter into muffin cups and reduce baking time to 30 minutes for mini soufflés. One other great thing about this recipe is that you can serve it for breakfast, lunch or dinner! Leftovers are easily reheated for a quick, healthy breakfast.

This recipe also works as a dessert. Use up some homemade applesauce you’ve got stored in your pantry or freezer for a healthy, slightly sweet treat.


Simple Spring Soufflé

3 cups cooked vegetable(s) (any combination you like)
1 cup milk
1 cup crushed homemade or organic whole wheat cracker OR ½ cup wheat flour OR ½ cup coconut flour
¾ cups shredded cheese (if you are dairy free you can leave this out)
¼ cup minced onion (optional)
2 Tbsp. butter (or coconut oil), softened
3 eggs
Cooked, diced chicken, turkey, ham or bacon (optional)
Diced, cooked vegetables (optional, if you like some texture)
Seasoning to taste (salt, pepper, garlic powder, paprika)

Method of Preparation
1. Cook vegetables until tender.

2. Puree cooked veggies with a small amount of water or broth in a blender or with an immersion blender. Transfer to a bowl (at this point you can refrigerate the vegetables until you are ready to make the soufflé. Bring the vegetables to room temp before adding the remaining ingredients).

3. Slowly whisk the milk into the vegetables.

4. Add crumbs/flour, cheese, onion, butter and seasoning. Mix well.

5. Beat eggs and add to vegetable mixture.

6. Add meat and diced vegetables if desired.

7. Pour into a greased 2 qt. casserole. Bake at 350 for 1 hour, until set in the middle. Let sit a couple of minutes before serving.

Sample variations

  • Peas (with ham)
  • Butternut squash and broccoli (with chicken)
  • Carrot and cauliflower
  • Sweet potato and corn (with bacon)
  • Spinach, beans and carrot (with bacon and diced mushrooms)

Dessert Soufflé

2 cups unsweetened applesauce or pearsauce
½ cup milk
½ cup crushed organic or homemade graham crackers OR ½ cup coconut flour
2 Tbsp. butter (or coconut oil), softened
2 eggs
Spices to taste (cinnamon, nutmeg)
Dried fruit or nuts (optional)
Honey or maple syrup to taste (optional)
Method of Preparation
1. Whisk the milk into the applesauce.

2. Add crumbs/flour and spices, mix well.

3. Beat eggs and add to mixture.

4. Add dried fruit, nuts and/or sweetener if desired.

5. Pour into a greased 1 ½ qt. casserole. Bake at 350 for 45 min. – 1hour, until set in the middle. Let sit a couple of minutes before serving.


Do you enjoy making a soufflé? What are your favorite ‘flavors’?


Mary Voogt is a follower of Christ, a wife, and a mother of two. After 6 years as an electrical engineer she now stays home full time. She is passionate about real food and enjoys spending lots of time in the kitchen cooking and baking from scratch. She blogs at Homemade Dutch Apple Pie on a variety of topics including digestive issues, OCD, anxiety, infertility, natural parenting and healthy food.