Vegan Potato Goulash Soup
Anyone who has spent time in Austria will most probably have come accross the traditional potato goulash soup. It is however not to be confused with “regular” goulash. Potato goulash is, as the name suggests, more of a soup with big chunks of potato and usually Wiener/Frankfurter Sausage chopped into it.
For you, we have made up our own version of a vegan potato goulash soup. The sausage is represented by carrots and in our opinion, it absolutely tastes the part.
Like with so many soups it tastes even better the day after cooking. It is great as a midnight snack as you can make up a large batch and reheat when needed.
- 200g carrots, peeled and cut in chunks
- 750g potatoes, peeled and cut in chuks
- 2 medium cooking onion, peeled and relatively thinly sliced
- 2 tbsp coconut oil or margarine
- 1 tsp dried marjoram
- 1 tbsp smoked paprika powder
- 1 1/2 tbsp sweet paprika powder
- 2 tbsp tomato puree
- 1tbsp cider vinegar
- 1 bay leaf
- 1 litre of water or weak vegetable stock
- Melt the oil/margarine and add the onion. Gently fry on medium heat until lightly browned.
- Add the potatoes, carrots and garlic. Stir for about 1 minute.
- Spinkle in all the spices, tomato puree and cider vinegar. Try to coat your vegetables in the spices.
- Pour in the water/stock. Bring to a boil, stir, then turn down to simmer. Cover the pot with a lid and leave to gently bubble away stirring and adding more water as needed.
- Once the potato has cooked and you have a slightly creamy soup consistency, season the potato goulash liberally with salt and pepper.
- Serve with crusty bread, or why not try serving it with rosemary and roasted garlic focaccia for a twist.