Goulash and Vegetable Soup

5 from 6 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 11 kcal


  • 1 medium Onion
  • 250 g Carrots
  • 1 bunch Broccoli
  • 1 Red / yellow peppers
  • 350 g Turkey
  • 2 Leek
  • 200 g Tomato paste
  • 1 Stock cube or 1 teaspoon vegetable stock powder
  • 1,5 L Water
  • Salt, pepper, paprika powder hot as rose; who likes garlic powder


  • Cut the onion and bell pepper into medium-sized pieces. Cut carrots into fine julienne, leek into rings and turkey into cubes. Cut the broccoli into florets.
  • Sear the turkey in oil, season with salt, pepper and paprika, then remove from the pan. Bring 1.5 liters of water to the boil and add the vegetables, boil about 3 minutes of water. Put about a ladle of the vegetable water into a container and stir the stock cube (or if you prefer, you can also use vegetable stock powder) and the tomato paste, then return to the vegetables and stir.
  • Now add the turkey again and let everything simmer for about half an hour at a medium to low temperature. Season with salt, pepper, paprika and, if you like, with garlic powder.
  • If you like, you can also add pasta, rice or potatoes. Tastes even better if you add a dollop of creme fraiche herbs to the ready-made plate .... * delicious Enjoy your meal.


Serving: 100gCalories: 11kcalCarbohydrates: 1.2gProtein: 0.3gFat: 0.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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