Warming up winter: Hearty vegetarian goulash soup recipe

For those who claim you can’t fill up with soup, they haven't tried this goulash soup. It’s packed with white beans, carrots, zucchini, and peppers, all enveloped in aromatic spices and tomatoes. It's hearty and delicious; you won't miss the meat.

A meatless kitchen can be not only tasty but also satisfying. In this recipe, beans play the starring role. They are an excellent source of protein, 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 warmth flowing through your body. You can prepare a larger pot to last for two or three meals - this soup only gets better when reheated.

Ingredients:

• 4 tablespoons olive oil,
• 1 onion,
• 2 carrots,
• 1 zucchini,
• 1 red bell pepper,
• 4 cloves garlic,
• 1 tablespoon sweet paprika,
• 2 tablespoons dried marjoram,
• 1 teaspoon cumin,
• 1 tablespoon salt,
• 1 teaspoon pepper,
• 1 can (400 g) chopped tomatoes,
• 200 g of cooked white beans,
• 1 litre broth,
• 1 tablespoon tomato paste,
• 2 handfuls fresh spinach.

Roux:

• 2 tablespoons all-purpose flour,
• 2 tablespoons butter.

Preparation:

Step 1. Heat the oil in a pot and add the finely chopped onion. When it's translucent, add the peeled and diced carrots, zucchini, red bell pepper, and garlic slices, and sauté everything.

Step 2. Add the spices, chopped tomatoes, and previously cooked beans to the sautéed vegetables. Pour in the broth, add the tomato paste 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 to the roux, mix thoroughly, and pour it back into the pot with the full soup.

Step 4. Pour a portion of the soup into a bowl, sprinkle with chopped parsley, and serve with your favourite side dishes. Potato pancakes or fresh bread work well. Enjoy!