A hearty soup in the style of Hungarian goulash, but without meat: plenty of red pepper, tomato, carrot and potato with a homemade spice mix of paprika, smoked paprika, caraway and marjoram. A tablespoon of flour thickens the soup lightly. A tip: fry the paprika for half a minute at most and deglaze straight away with water or tomato, because burnt paprika turns bitter.
Goulash soup with pepper, tomato and potato
Goulash soup with pepper, tomato and potato
Method
01
Frying the vegetables
Heat the oil in a soup pan and fry the onion, garlic and carrot for 2 minutes over a high heat.
02
Pepper and purée
Add the potato, pepper and tomato purée and fry for 1 minute.
03
Adding the spices
Mix all the spices of the goulash mix with the flour, stir them in and fry for 30 seconds at most. Add the tomatoes straight away.
04
Cooking
Add the water and stock cubes, bring to the boil and simmer gently with the lid on for 15 minutes until the potato is soft.
05
Finishing
Taste and season with extra pepper if you like. Serve the soup hot.
Tips & notes
The flour in the spice mix contains gluten; leave it out or use cornflour for a gluten-free soup. A stock cube often contains celery: check the label. Lovely with rye bread or a spoonful of soured cream. Keep leftovers covered in the fridge and eat them within 2 days; bring the soup back to the boil before eating. You can also freeze the soup (up to 3 months).
Chef's tip
Use a mix of sweet and smoked paprika: sweet gives colour and sweetness, smoked gives the depth you would otherwise get from meat.
Variations
- With soup balls: let 300 g of (vegetarian) soup balls simmer along for the last 10 minutes.
- Spicier: add a finely chopped red chilli or a pinch of cayenne pepper.
Contains:
Gluten
Celery
