Beef goulash soup

Immune-friendly recipe for 2 - 3 people, takes only 20 mins; recipe has rapeseed oil, onion, garlic clove, beef, caraway seed, smoked paprika, chopped tomato, beef stock, sweet potato, green pepper, yogurt and parsley.

Beef goulash soup

Beef goulash soup

Recipe by Chef Soomro Course: Immune-friendly
Servings

2 - 3

servings
Prep time

15 mins

Ingredients

  • Yogurt: 150g pot natural bio yogurt
  • Beef: 200g extra lean stewing beef, finely diced
  • Garlic Clove: 3 garlic cloves, sliced
  • Onion: 1 large onion, halved and sliced
  • Smoked Paprika: 2 tsp smoked paprika
  • Chopped Tomato: 400g can chopped tomatoes
  • Parsley: good handful parsley, chopped
  • Sweet Potato: 1 medium sweet potato, peeled and diced
  • Rapeseed Oil: 1 tbsp rapeseed oil
  • Green Pepper: 1 green pepper, deseeded and diced
  • Caraway Seed: 1 tsp caraway seeds
  • Beef Stock: 600ml beef stock

Directions

  1. Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
  2. Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
  3. Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).