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Photo of Hungarian goulash soup by WW

Hungarian goulash soup

2
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
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.

Ingredients

Lean beef mince, 10% fat, cooked

175 g

Onion

2 medium, chopped finely

Celery, cooked

1 stick(s), chopped

Peppers, all types

1 medium, deseeded and chopped

Paprika

2 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Passata

690 g, chunky

Vegetable stock cube

1 cube(s), (use vegetable stock cube to make 1 pint)

Granulated sugar

1 teaspoon(s)

White pasta, dry

40 g, small shapes for soup (farfalle or shells)

Parsley, fresh

1 tablespoon(s), Chopped

Salt

1 pinch

Black pepper

¼ teaspoon(s)

Fat Free Natural Yogurt

20 g, (4 tsp)

Instructions

  1. 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.
  2. 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.
  3. 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.

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