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Broccoli and Brie Soufflé

Cooked broccoli souffle

Broccoli and Brie Soufflé

Prep Time 4 minutes
Cook Time 30 minutes
Servings 4


  • 250 g broccoli tender stems, rinsed
  • 300 ml almond milk
  • 45 g butter
  • 40 g flour
  • 3 large eggs
  • 120 g Brie cheese diced
  • Breadcrumbs to taste
  • 1 tablespoon extra virgin olive oil
  • A pinch of nutmeg
  • Salt to taste
  • Pepper to taste


  • Preheat the oven to 200° Grease muffin moulds with butter and sprinkle with breadcrumbs.
  • Bring a pot with salted water to a boil and cook broccoli until tender.
  • Drain broccoli and transfer them into a high-speed blender. Add one tablespoon of extra virgin olive oil and blend until homogeneous.
  • Melt 45g of butter in a saucepan, add flour and stir well with a wooden spoon until you obtain a lump-free mixture. Cook for two minutes over medium-low heat.
  • Add almond milk and bring to a boil. Reduce the heat and cook until it thickens, stirring constantly.
  • Remove from the heat, add egg yolks, broccoli cream, Brie, and season with salt, pepper and a pinch of nutmeg.
  • Beat the egg whites into stiff peaks. Incorporate them gently into the almond milk mixture.
  • Fill muffin moulds and bake for 10 minutes.
  • Serve and enjoy.


Additional tips

There is nothing more we can say or advise regarding this recipe, as it is perfect like this. Just follow the exact steps, and you will love this recipe.
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