Vegetarian Hungarian Goulash Soup
Warm up with a hearty and flavorful bowl of Vegetarian Hungarian Goulash Soup, a plant-based twist on the classic comfort food that delights with its rich, paprika-infused broth and nourishing medley of vegetables. This one-pot soup combines tender potatoes, sweet bell peppers, carrots, and cabbage simmered in aromatic spices like sweet paprika, caraway, and thyme, creating an enticing depth of flavor. Cherry tomatoes add a vibrant burst of freshness, while a garnish of parsley brings the dish to life. It's a wholesome, gluten-free meal perfect for chilly evenings, offering all the warmth and tradition of Hungarian cuisine without the meat. Ready in just over an hour, this dish is ideal for feeding a crowd or meal-prepping a comforting, veggie-packed delight.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 minced garlic cloves
- 2 large, sliced carrots
- 1 large, chopped red bell pepper
- 1 large, chopped green bell pepper
- 3 medium, peeled and cubed potatoes
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 1 teaspoon ground caraway seeds
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 cups vegetable broth
- 1 cup, halved cherry tomatoes
- 1 cup, shredded cabbage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced carrots, red bell pepper, and green bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the cubed potatoes, tomato paste, sweet paprika, ground caraway seeds, dried thyme, and bay leaves. Stir well to ensure the spices coat the vegetables evenly.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 30 minutes.
Add the halved cherry tomatoes and shredded cabbage to the pot. Continue to simmer for another 15 minutes until all the vegetables are tender.
Season with salt and black pepper to taste.
Remove bay leaves before serving.
Garnish each serving with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5958 mg | 259% | |
| Total Carbohydrate | 297.5 g | 108% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 66.2 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 8548 mg | 182% | |
*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.
