Vegetarian Hungarian Goulash Soup

Warm up with a hearty bowl of Vegetarian Hungarian Goulash Soup, a plant-based twist on the classic Eastern European comfort dish. Bursting with vibrant flavors of sweet paprika, earthy caraway seeds, and dried thyme, this soup is loaded with wholesome ingredients like tender potatoes, fresh bell peppers, shredded cabbage, and juicy cherry tomatoes. Simmered to perfection in a rich vegetable broth, it delivers the same cozy, robust essence of traditional goulash in a meat-free form. Ready in just over an hour, this one-pot meal is perfect for weeknight dinners or meal prep, serving six generous portions. Garnish with fresh parsley for a fragrant finish, and serve hot with crusty bread or a dollop of sour cream for a truly satisfying experience. Perfect for vegans, vegetarians, and anyone seeking a deliciously nourishing soup.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 2

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3

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.

Step 4

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.

Step 5

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 30 minutes.

Step 6

Add the halved cherry tomatoes and shredded cabbage to the pot. Continue to simmer for another 15 minutes until all the vegetables are tender.

Step 7

Season with salt and black pepper to taste.

Step 8

Remove bay leaves before serving.

Step 9

Garnish each serving with freshly chopped parsley and serve hot.

Nutrition Facts

Serving size	(3012.0g)

Amount per serving	% Daily Value*
Calories	1726.8

Total Fat 45.5g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 5958.0mg	0%
Total Carbohydrate 297.5g	0%
Dietary Fiber 55.9g	0%
Total Sugars 66.2g
Protein 54.7g	0%

Vitamin D 0IU	0%
Calcium 577.5mg	0%
Iron 22.7mg	0%
Potassium 8547.8mg	0%

*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.

Source of Calories

Fat: 22.5%

Protein: 12.0%

Carbs: 65.4%