Hungarian Vegetable Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (240ml) diced tomatoes 1 cup (240ml) diced tomatoes
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the carrots, potatoes, bell peppers, zucchini, and diced tomatoes to the pot. Stir well to combine.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil.
4. 4.
   Reduce the heat to low and add the paprika, caraway seeds, salt, and pepper. Stir to incorporate the spices.
5. 5.
   Cover the pot and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Hungarian Vegetable Soup hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Carrots — Make sure to slice the carrots evenly to ensure they cook at the same rate.
• Potatoes — Dice the potatoes into small cubes to allow them to cook through quickly.
• Paprika — Use Hungarian sweet paprika for an authentic flavor profile.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes to enhance their aroma before adding them to the soup.
• Fresh parsley — Add the chopped parsley just before serving to retain its vibrant color and fresh taste.

Tips & Tricks

• For a heartier version, you can add cooked noodles or rice to the soup.
• Feel free to customize the vegetable selection based on what is in season or your personal preferences.
• To make the soup more filling, you can add a can of drained and rinsed white beans.
• If you prefer a spicier soup, you can add a pinch of cayenne pepper or chili flakes.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch.

Serving advice

Serve the Hungarian Vegetable Soup as a comforting and nourishing main course. Accompany it with crusty bread or a side salad for a complete meal.

Presentation advice

Garnish the soup with a sprinkle of fresh chopped parsley to add a pop of color. Serve it in individual bowls or in a large soup tureen for a family-style presentation.