Summery vegetable and bean goulash

Despite the scorching hot and jam-packed with things-to-do days, cooking a nice meal and enjoying it with company has been a source of  delightful respite.

My vegetarian adaptation of the famous goulash soup has been a returning favourite these past few weeks.  I call it  ‘summer goulash’ as it is made with vegetables of the season (North Hemisphere!), but in reality it is just a full-bodied vegetable and bean soup that can be made and enjoyed any time of the year…

If you believe that soup and heat do not go well together, maybe it is time to reconsider:  can heart-warming ever be wrong?summergulasch2

peagulasch2

I have tried two equally delicious variations: one with white beans and one with green peas.  It’s your call…peagulasch and bread

Summery vegetable and bean goulash soup
Serves 4
A delicious and full-bodied vegetable and bean goulash soup
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 yellow onions
  2. 4-5 summer potatoes
  3. 300 gr cauliflower
  4. 280 gr canned white beans, alt 50-100 gr green peas
  5. 2 vegetable stock cubes
  6. 2 garlic cloves
  7. 2-3 tablespoons of tomato puree (concentrate)
  8. 0.5 teaspoon rock salt
  9. 2 tbsp mild paprika
  10. 1/4 tsp cayenne pepper or chili
  11. 0.5 tsp black pepper
  12. 0.5 tsp cumin
  13. 1/4 tsp turmeric
  14. 1 lit water
  15. 1 tbsp oil or butter
Instructions
  1. Wash the potatoes and cauliflower. Cut the potatoes in four and separate the cauliflower in bouquets.
  2. Finely chop the onions and mince the garlic cloves.
  3. Heat up the oil/butter in a large pot; add the onion and garlic and let soften for a couple of minutes.
  4. Add the 2 tbsp of paprika powder and let it blend with the onion and garlic.
  5. Dilute the tomato puree in some of the water and pour it with the rest of the liquid into the pot.
  6. Add the stock, the salt & spices as well as the cauliflower and potatoes.
  7. Let simmer for around 7 minutes, turn off the heat and add the strained beans, or the peas, close the lid and let the soup 'come together'.
  8. When serving, top the soup with parsley for an extra kick of freshness.
Notes
  1. You can vary the ingredients of this soup according to the season - cauliflower, peas, potatoes and carrots go very well with the full and rustic taste of the soup. You can also try adding some fermented cabbage at the end, just before serving.
The Chick on a Pea http://chickonapea.com/

 

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