robbed from: the good housekeeping 'eat well, stay well' book

3 tbsp olive oil
2 large onions, peeled and thinly sliced
2 garlic cloves, peeled and crushed
1 tbsp chopped fresh thyme
2 tsp paprika
2 large carrots, peeled and chopped
2 large potatoes, peeled and chopped
600 ml (1 pint) tomato juice OR a can of chopped tomatoes blended up
450 ml (3/4 pint) vegetable stock
2 tbsp tomato paste
2 tsp chilli sauce (chilli powder or tabasco sauce seem to work ok if you don't have chilli sauce)
2 bay leaves
2 red peppers
soured cream (if yer not vegan)

1. heat the oil in a large saucepan, add the onions, garlic, paprika and thyme and cook gently for 5 minutes. Add the carrots and potatoes and cook for 10 minutes, stirring occasionally.
2. Add the tomato juice, stock, tomato paste, chilli sauce and bay leaves. Bring to the boil, cover and simmer for 30 minutes.
3. Meanwhile, half the peppers and deseed them, grill them for 15-20 minutes, turning frequently, til the skin is charred. Let them cool a bit, then peel off the skins and cut into fairly big slices.
4. Add the peppers to the goulash. Cover and simmer gently for a further 25 minutes til the vegetables are cooked. Add salt and pepper.
5. Serve with or without sour cream.

serves 6 (supposedly)

Nutritional stuff:
(per portion)

Energy 160 kcals
Protein 4.0g
Carbohydrate 24.0g
(of which sugars) 10.0g
Fat 6.0g
(of which saturates) 0.8g
Fibre 3.5g