Mean bean goulash soup!
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!).
If you believe that soup and heat do not go well together, maybe it is time to reconsider: can heart-warming ever be wrong?
I have tried two equally delicious variations: one with white beans and one with green peas. It’s your call…
- 2 yellow onions
- 4-5 potatoes
- 300 gr cauliflower
- 4 carrots
- 280 gr canned white beans alt green peas
- 1 vegetable stock cube
- 2 garlic cloves
- 2 tablespoons of tomato puree (concentrate) or 50 ml tomato concasse
- 2 tbsp mild paprika
- 1/4 tsp smoked paprika optional
- 1/4 tsp cayenne pepper or chili
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1 tbsp olive oil
- 1 liter water
- Wash the potatoes, carrots and cauliflower. Cut the potatoes and carrots in four and separate the cauliflower in bouquets.
- Finely chop the onions and mince the garlic cloves.
- Heat up the oil in a large pot. Add the onion and garlic and let soften on lowish heat for a couple of minutes.
- Blend in the 2 tbsp of paprika powder (as well as the smoked paprika).
- Dilute the tomato puree in some of the water and pour it with the rest of the liquid into the pot.
- Add the stock, the salt & spices as well as the cauliflower and potatoes. 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 settle.
- Top the soup with parsley for an extra kick of freshness.