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When it gets colder outside, we need something to warm our bodies and souls. My juicy plant-based goulash soup does just that. The rich smell of this spicy soup fills the kitchen and brings a smile to your face even on the gloomiest days.
From Hungarian plains to our kitchens
I'm always amazed by goulash soup's background. Starting as a simple meal for Hungarian shepherds, it's grown into a favorite classic that's now cooked in countless homes worldwide.
Plant-powered version with deep flavor
I've been making this hearty soup without animal products for years now. With carefully picked ingredients and the right cooking method, you'll create a taste experience that's just as good as the original.
The wonder of golden-brown onions
Onions form the base of this soup. In my kitchen, I let them slowly turn golden-brown until they develop their sweet taste. This step takes time, but trust me, it's worth the wait.
Your shopping list
- Onions: 4 big ones, chopped into tiny cubes
- Garlic: 4 fresh cloves, minced
- Paprika paste: 2 heaping tbsp
- Tomato paste: 2 tbsp for color
- Soy chunks: 100 g as a meat substitute
- Potatoes: 3 large ones, cubed
- Carrots: 3 juicy ones, chunked
- Bell peppers: 2 fresh ones, diced
- White wine: 200 ml for depth
- Yeast extract: 1 tbsp for richness
- Spices: Paprika powder, caraway, thyme, marjoram from my garden
- Water: 1.75 l
Your path to soup success
I let the onions brown slowly in my big cast iron pot. After about 20 minutes, they give off this irresistible smell that captivates me every single time.
Kitchen science that wows
What happens when onions brown is pure kitchen magic. The slow heat helps them develop amazing roasted flavors that give our soup its special kick.
Spicy and colorful
Now I add garlic and both pastes. The strong aroma spreading through the kitchen now is amazing. The paprika powder creates that beautiful red color I adore so much.
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Our protein source
The soy chunks go straight into the pot. They soak up all the spices like a sponge and give the soup that great texture we know from good goulash.
Wine makes it special
A good splash of white wine loosens all those tasty browned bits from the pot bottom. Boiling with water then creates that wonderful base for our soup.
Colorful veggies
I always cut the fresh vegetables into even pieces. Potatoes, carrots and peppers go into the pot together, making our soup really filling.
My little flavor secret
In my kitchen, I like using yeast extract for extra flavor. Sometimes I grab dark miso paste from my pantry instead – it adds amazing depth to the soup.
Garden-fresh spices
With caraway, thyme and marjoram from my small herb garden, the soup gets its unique character. This herb mix really makes all the difference.
The waiting game
The soup simmers gently for 40 minutes. During this time, all flavors blend into one harmonious whole that'll impress us later.
Final touches
At the end, I let the soup reduce without the lid. This makes the consistency nicely thick, just how I like it.
Ready to enjoy
I love serving the steaming soup with fresh farmhouse bread. A crisp side salad makes everything perfect.
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Smart meal prep
This soup works great for make-ahead meals. It keeps well in the fridge and sometimes tastes even better when reheated.
Room for creativity
Sometimes I swap white wine for a robust red. Using smoked paprika powder gives the soup a wonderful smoky note.
Perfect for gatherings
This soup is my secret weapon for social evenings. It's easy to make in bigger batches and wows everyone at the table.
Local and seasonal
I prefer using local vegetables for my soup. They don't just taste better but also support our nearby farmers.
Old meets new
My plant-based version of goulash soup combines the best of both worlds. It keeps the traditional taste while bringing it into our modern times.
Comfort in a bowl
On cold days, nothing beats a bowl of this spicy soup. It warms you from inside and simply makes you happy.
Fresh herbs to finish
Just before serving, I sprinkle fresh parsley or chives over the soup. This adds not only a splash of color but also an extra flavor note.
From my kitchen journey
After many years of cooking, I know every kitchen is different. Try things out and adjust the recipe to what you like. More vegetables or different spices are always welcome.
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Soulful cooking
This plant-based goulash soup is more than just a dish. It's my personal take on a classic that nicely blends tradition with modern cooking.
Frequently Asked Questions
- → Wie lange bleibt die Suppe frisch?
Gekühlt verschlossen ist die Suppe 3–4 Tage haltbar. Zum Einfrieren geeignet und innerhalb von 3 Monaten genießen.
- → Muss ich die Sojaschnetzel vorkochen?
Nein, das ist nicht nötig. Die Sojaschnetzel kommen trocken rein und nehmen beim Kochen die Flüssigkeit und das Aroma auf.
- → Kann ich Weißwein mit Rotwein austauschen?
Klar, Rotwein geht auch! Der Rotwein macht die Farbe dunkler und verändert die Geschmacksnuancen ein wenig.
- → Gibt's einen Ersatz für Hefeextrakt?
Sicher! Dunkle Misopaste funktioniert gut. Einfach 3 Teelöffel davon statt 2,5 Teelöffel Hefeextrakt verwenden.
- → Geht das Gericht auch ohne Wein?
Ja, Traubensaft könnte einspringen. Aber ohne Wein fehlen die typischen herben Noten für echten Gulaschgeschmack.