Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 large potatoes, peeled and diced
- 2 bell peppers, diced
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the carrots, potatoes, and bell peppers and cook for another 5 minutes.
4. Stir in the tomato paste, smoked paprika, caraway seeds, thyme, salt, and black pepper.
5. Pour in the vegetable broth and diced tomatoes and bring to a simmer.
6. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
7. Add the kidney beans and cook for another 5 minutes.
8. Use an immersion blender to blend the soup until smooth, if desired.
9. Stir in the sour cream and parsley.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 38g
Protein: 8g
Fiber: 10g
Substitutions for ingredients:
- Instead of kidney beans, you can use black beans or chickpeas.
- Instead of sour cream, you can use Greek yogurt or coconut cream.
Variations:
- Add diced zucchini or squash for extra vegetables.
- Use different types of beans for variety.
- Add a pinch of cayenne pepper for extra heat.
Tips and tricks:
- If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
- To make this soup vegan, omit the sour cream or use a vegan sour cream substitute.
- This soup can be made ahead of time and reheated for a quick and easy meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream or Greek yogurt on top and a sprinkle of chopped parsley.
Garnishes:
- Sour cream or Greek yogurt
- Chopped parsley
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the vegetables until they are tender to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Goulash is a traditional Hungarian stew made with meat and vegetables. This vegetarian version is a twist on the classic dish.
Flavor profiles:
This soup is savory and slightly smoky from the paprika, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve this soup as a main dish for a hearty and satisfying meal.
Related Categories
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Region: Hungarian
Taste: Savory, Herby, Tangy, Hearty, Comforting