Hungarian goulash soup
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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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