Warmed to the core: Vegetarian goulash soup steals the season
When the temperature drops outside and we return home dreaming of something that will warm us from the inside out, soups make a comeback. One such soup is a delicious goulash soup with white beans. Not only will it warm you up, but it will also stop your stomach from growling.
24 October 2024 17:49
If someone says that soup can't fill you up, they definitely haven't eaten this goulash. A lot is happening here because it contains white beans, carrots, courgette, and bell pepper. The whole dish is steeped in aromatic spices and tomatoes. It's hearty and delicious, although you won't find meat here.
Goulash soup with white beans - a vegetarian delight
A meatless kitchen can be not only tasty but also filling. In this case, the main role is played by beans. They are an excellent source of protein, large amounts of fibre, B vitamins, and minerals such as magnesium, iron, and potassium. The protein content in beans allows them to compete with meat regarding nutritional value.
This is the perfect recipe for autumn and winter days because, after just a few spoonfuls, you'll feel the warmth flowing through your body. You can prepare a larger pot to last for two or three meals - this soup only improves when reheated.
Ingredients:
- 4 tablespoons olive oil,
- 1 onion,
- 2 carrots,
- 1 courgette,
- 1 red bell pepper,
- 4 cloves of garlic,
- 1 tablespoon sweet paprika,
- 2 tablespoons dried marjoram,
- 1 teaspoon cumin,
- 1 tablespoon salt,
- 1 teaspoon pepper,
- 400 grams of canned diced tomatoes,
- 200 grams of cooked white beans,
- 1 litre broth,
- 1 tablespoon tomato purée,
- 2 handfuls fresh spinach.
Roux:
- 2 tablespoons plain flour,
- 2 tablespoons butter.
Instructions:
Step 1. Heat oil in a pot and add finely chopped onion. Once it becomes translucent, add peeled and diced carrots, courgette, bell pepper, garlic slices, then sauté everything.
Step 2. Add the spices, diced tomatoes, and previously cooked beans to the sautéed vegetables. Pour the broth, add the tomato purée and chopped spinach, and mix. Cook for 20 minutes.
Step 3. Prepare a roux in a pan with butter and flour. Add a portion of the soup broth, mix thoroughly, and pour it back into the pot with the whole soup.
Step 4. Pour a portion of soup into a bowl, sprinkle with chopped parsley, and serve with your favourite sides. Potato pancakes or fresh bread work well. Enjoy your meal!