Vegetarian Goulash Soup with Halloumi
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 ml tomatoes, chunky
- 300 ml vegetable stock
- 1 onion (s), red
- 3 cloves garlic
- 1 bell pepper
- 2 carrot (s)
- 4 medium potato (s)
- 125 g kidney beans
- 2 tablespoon tomato paste
- 1 tablespoon mustard
- 3 teaspoons paprika powder, hot pink
- 3 teaspoons paprika powder, noble sweet
- 1 teaspoon marjoram
- 50 g halloumi with pepper or plain
- Cress for garnish
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion, garlic, potatoes and carrots, cut the bell pepper into small pieces, drain the kidney beans and wash them.
- Heat some olive oil in a large saucepan and sauté the onion and garlic until translucent. Add tomato paste, mustard and paprika powder and stir-fry for about a minute. Add canned tomatoes (without draining) as well as vegetable stock, marjoram, beans and the remaining vegetables. Season with plenty of salt and pepper. Bring the soup to a boil and simmer over a low heat for about 20 minutes, stirring occasionally.
- Shortly before the end of the cooking time, fry the diced halloumi in a pan with a little olive oil until crispy on all sides, this only takes a few seconds with enough heat.
- Garnish the soup with the halloumi cubes and some cress.
- Without cheese cubes, the soup base is vegan and can also be served with e.g., soy shredded meat or meat substitutes are prepared.
- As a side dish, crispy toast goes perfectly with dips.
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