This vegetarian casserole from the Healthy Dutchies contains many different vegetables, namely courgette, chickpeas, peas and mushrooms. Soto means soup and originates from the Indonesian island of Java. The soto spice blend is characterised by kaffir lime leaf and tamarind, and it can just be bought in supermarkets.

1. Preheat the oven to 200 degrees.
2. Heat the olive oil in the frying pan and fry the potato slices in it for 5-7 minutes, turning occasionally.
3. Chop the onion and garlic. Cut the courgette and mushrooms into thin slices. In a bowl, mix the Hüttenkäse, eggs, soto seasoning, garlic and onion by whisking with a hard hand. Still spoon the mushrooms and chickpeas into this.
4. In the baking dish, start with a layer of potato slices until they run out. Over this, place the slices of courgette. Spread the Hüttenkäse mixture over the courgette layer and finish with the peas, pressing them into the Hüttenkäse mixture. Finally, sprinkle the grated cheese on top. By pre-baking the potato slices, the casserole now only needs to go into the oven for 30-35 minutes.

Tips:

You can also make this recipe with a different herb mixture.

Any fresh chives or parsley left over in the fridge? Add it to this dish.

This recipe is part of weekly menu 3.

Note: this recipe is for two adults and two children. Adjust the quantities slightly for four adults.