Vegan Goulash Soup

Ingredients

• 100 g coarse soy curls
• 2 tbsp Soy sauce
• 0.5 tsp smoked paprika powder
• Pepper
• 1 large onion
• 2 Garlic cloves
• 1 red bell pepper
• 1 yellow bell pepper
• 2 carrots (each 100 g)
• 300 g waxy potatoes
• 200 g brown mushrooms
• 2 tbsp olive oil
• 2 tbsp Tomato paste
• Salt
• 0.5 tsp cinnamon
• 350 ml red grape juice
• 750 ml vegetable broth
• 1 bay leaf
• 0.5 bunch Parsley
• 3 pickles (each 20 g)

Instructions

1. 1.

   Rinse soy curls in a sieve and drain. Then pour 250 ml hot water over them in a bowl and let soak for 15 minutes. Afterward, strain into a sieve and squeeze out the liquid from the soy curls. In a bowl mix soy sauce, paprika powder, and pepper with the curls and set aside for at least 15 minutes.

2. 2.

   Meanwhile peel and dice onion and garlic or finely chop. Clean bell peppers, wash, and cut into about 2 cm pieces. Peel carrots, wash, halve lengthwise, and slice into about 1/2 cm thick rounds. Wash potatoes, peel, and cube them small. Clean mushrooms and quarter them.

3. 3.

   Heat olive oil in a large pot over medium heat and sauté onions and garlic for 3 minutes until translucent. Add mushrooms and soy curls and fry for 4 minutes. Stir in tomato paste and cook for another minute. Add vegetables, mix thoroughly, and sear on high heat for 2 minutes. Season with salt and cinnamon. Pour in grape juice and vegetable broth, reduce heat, add bay leaf to the vegan goulash soup, cover, and simmer on low heat for 20 minutes.

4. 4.

   During this time wash parsley, dry shake, and chop. Quarter pickles lengthwise, cut into pieces, and add them to the goulash a few moments before the end of cooking along with soy sauce to taste. Serve vegan goulash in deep bowls or plates, sprinkled with parsley.