Growing up my favourite soup has always been a classic Hungarian Goulash. This vegan stew draws on the rich flavours of the goulash, but is healthier and kinder to your body, the animals and our planet! It is also the perfect soup now that autumn is here.
As I am still new to this blogging thing, I didn't realise that I wanted to post this recipe before I had already started eating, so bear with the slightly messy bowl and not so professional picture. I figured a picture is better than no pictures as I always like to see the end results of what I am making when looking at recipes!
I am more of a taste as you go cook, and hardly use recipes, so take this as inspiration and remember to be adventurous and to follow your instincts in the kitchen.
Vegan Goulash
1 can crushed tomatoes
4tbs tomato puree
1tbs ginger paste
2 litres water
2 veggie, or beef style bouillon cubes
1 large onion, diced
4 small potatoes, diced篓
1 cup dried red lentils
4 cloves garlic (or more!)
1 cup of frozen peas
3 handfuls chopped kale
1 bunch bok choy, chopped
3 carrots, diced
1tbs balsamic vinegar (optional, but recommended)
Spices - when it comes to spices, I never measure, so this is where i encourage you to find what quantities tastes right to you! I use:
Cayenne
Garlic powder
Smoked paprika
Regular paprika
Oregano
Pink Himalaya salt
Pepper
The first step is to fry your onion, garlic and carrots. Once fragrant, add your tomato puree and ginger paste and let that fry until the tomato puree is slightly darkened. Add your balsamic vinegar, tinned tomatoes and potatoes. Let this simmer for a little before adding the lentils, the remainder of the veggies and the water. Add in your stock cubes and spice as desired. Note that smoked paprika, cayenne and oregano are important flavour components, and there should be more of these spices than the others.
Let the soup simmer until the potatoes are tender. Feel free to serve it with some french baguette and garlic butter!
