Spicy Goulash Soup
serves 4
cals per serving 75
spray cooking oil
1 large onion, chopped
2 garlic gloves, crushed
1 red or green pepper, de-seeded and chopped
1 tablespoon paprika
400g can chopped tomatoes with herbs
1 tablespoon tomato puree
2 veg stock cubes dissolved in 1 1/4 pints (750ml) hot water
salt and freshly ground black pepper
chopped fresh parsley or coriander, to garnish
1) Heat a large saucepan and spray 2 or 3 times with spray cooking oil. Add the onion, garlic, pepper and carrots and cook, stirring gently, over medium heat for 3-4 minutes until softened. Add the paprika and stir well.
2) Add the tomatoes, tomato puree and stock to the sauce pan. Bring slowly to the boil, and then simmer gently without a lid for 20-25 mins until the vegetables are quite tender.
3) Transfer approx half the soup to a blender and blend until smooth. Return to the saucepan with the unblended soup, to give a chunky texture.
4) Reheat the soup, season with salt and pepper and pour into 4 bowls. Serve,sprinkled with fresh herbs.
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