Vegan Hungarian Goulash Soup
Immerse yourself in the warm, comforting flavors of Vegan Hungarian Goulash Soup, a plant-based twist on a classic Eastern European dish. Bursting with the smoky depth of paprika and caraway seeds, this hearty soup features tender chunks of potatoes, carrots, and vibrant red bell pepper simmered in a rich tomato-based broth. Easy to prepare in just over an hour, this recipe is perfect for a satisfying weeknight dinner or cozy meal on a chilly day. Garnished with fresh parsley for an herby finish, this vegan goulash soup offers an irresistible balance of wholesome ingredients and robust flavors while remaining fully dairy- and meat-free. Enjoy this filling, naturally gluten-free soup that’s packed with nutrients and guaranteed to delight your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 2 medium, sliced carrot
- 1 large, diced red bell pepper
- 3 medium, peeled and diced potatoes
- 2 tablespoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 can (14 ounces) canned diced tomatoes
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped flat-leaf parsley
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the sliced carrots, diced red bell pepper, and diced potatoes. Cook, stirring occasionally, for about 5 minutes.
Sprinkle the paprika, smoked paprika, and caraway seeds over the vegetables and stir well to coat.
Add the tomato paste and stir to combine, cooking for another 2 minutes.
Pour in the vegetable broth and add the canned diced tomatoes, including the juices. Stir to mix everything together.
Add the bay leaf, salt, and black pepper. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 45 minutes, or until the vegetables are tender.
Remove the bay leaf before serving.
Garnish with chopped parsley and serve hot.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5976 mg | 260% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 64.6 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 7015 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
