Hungarian goulash soup
Minced pork or turkey will be equally as delicious as the traditional beef in this spicy, rich soup. It is particularly good with a swirl of low fat plain yoghurt.
Lean Beef Mince (10% fat), cooked
2 medium, chopped finely
1 stick(s), chopped
Peppers, all types
1 medium, deseeded and chopped
2 teaspoon(s), level
1 teaspoon(s), level
690 g, chunky
Vegetable stock cube(s)
1 cube(s), (use vegetable stock cube to make 1 pint)
White pasta, dry
40 g, small shapes for soup (farfalle or shells)
1 tablespoon(s), Chopped
Fat Free Natural Yogurt
20 g, (4 tsp)
- Dry-fry the minced beef in a large non-stick pan, until browned. Add the onions, celery and pepper and sauté; for 5 minutes, stirring frequently.
- Reduce the heat, mix in the paprika and cumin and cook for a minute. Add the passata, stock, sugar and pasta. Cover and leave to simmer for 25 minutes. Stir occasionally.
- Stir in the chopped parsley and season to taste with salt and pepper. Serve, piping hot, ladled into warm soup bowls with a teaspoon of yogurt in each bowl.