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🍽️ Vegan Goulash Soup

303 kcal · 30 min · 4 servings

Ingredients

• 100 g coarse soy flakes
• 2 tbsp soy sauce
• 0.5 tsp smoked paprika powder
• pepper
• 1 large onion
• 2 garlic cloves
• 1 red bell pepper
• 1 yellow bell pepper
• 2 carrots (100 g each)
• 300 g waxy potatoes
• 200 g brown mushrooms
• 2 tbsp olive oil
• 2 tbsp tomato paste
• salt
• 0.5 tsp cinnamon
• 350 ml red grape juice
• 750 ml vegetable broth
• 1 bay leaf
• 0.5 bunch parsley
• 3 pickles (20 g each)

Instructions

1. 1. Place the soy chunks in a sieve and rinse them under running water.
2. 2. Let the chunks drain in the sieve.
3. 3. Pour 250 milliliters of hot water over the soy chunks in a bowl.
4. 4. Let the soy chunks soak for 15 minutes.
5. 5. Drain the soy chunks again in a sieve.
6. 6. Squeeze out the excess liquid from the soy chunks.
7. 7. Mix the soy chunks with soy sauce, paprika powder, and pepper.
8. 8. Let the seasoned soy chunks rest for at least 15 minutes.
9. 9. Peel the onion and garlic.
10. 10. Dice the onion finely.
11. 11. Finely chop the garlic.
12. 12. Remove the core of the bell pepper and wash it.
13. 13. Cut the bell pepper into pieces of about 2 centimeters.
14. 14. Peel and wash the carrots.
15. 15. Halve the carrots lengthwise.
16. 16. Slice the carrots into pieces about 0.5 centimeters thick.
17. 17. Wash the potatoes.
18. 18. Peel the potatoes.
19. 19. Cube the potatoes finely.
20. 20. Clean the mushrooms.
21. 21. Quarter the mushrooms.
22. 22. Heat the olive oil in a large pot.
23. 23. Sauté the onions and garlic over medium heat for 3 minutes until translucent.
24. 24. Add the mushrooms and the soy chunks.
25. 25. Sauté the mixture for 4 minutes.
26. 26. Stir in the tomato paste.
27. 27. Cook the tomato paste for another minute.
28. 28. Add the remaining vegetables.
29. 29. Mix everything well.
30. 30. Sauté the vegetables on high heat for 2 minutes.
31. 31. Season the soup with salt and cinnamon.
32. 32. Pour in the grape juice and vegetable broth.
33. 33. Reduce the heat.
34. 34. Add the bay leaf to the soup.
35. 35. Let the soup simmer covered for 20 minutes on low heat.
36. 36. Wash the parsley.
37. 37. Shake the parsley dry.
38. 38. Finely chop the parsley.
39. 39. Quarter the pickles lengthwise.
40. 40. Cut the pickles into pieces.
41. 41. Add the pickles to the soup shortly before the cooking time is over.
42. 42. Season the soup with soy sauce.
43. 43. Serve the finished soup on deep plates or in bowls.
44. 44. Garnish the soup with the chopped parsley.

Nutrition per serving

• kcal: 303
• Protein: 15 g · Fett/Fat: 7 g · Carbs: 44 g