Vegetarian goulash soup with halloumi

Ingredients for 2 servings:

• 400 ml tomatoes, chopped
• 300 ml vegetable stock
• 1 onion(s), red
• 3 garlic cloves
• 1 bell pepper(s)
• 2 carrots
• 4 m.-sized potatoes
• 125 g kidney beans
• 2 tbsp tomato paste
• 1 tbsp mustard
• 3 tsp paprika powder, hot
• 3 tsp sweet paprika powder
• 1 tsp marjoram
• 50 g Halloumi with pepper or plain
• Cress for garnishing
• Olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

hearty, with vegan option

Peel and finely dice the onion, garlic, potatoes, and carrots. Chop the bell peppers into small pieces. Drain and wash the kidney beans. Heat a little olive oil in a large pot and sauté the onion and garlic until translucent. Add tomato paste, mustard, and paprika and continue to fry for about a minute while stirring. Add the canned tomatoes (without draining them), vegetable stock, marjoram, beans, and the remaining vegetables. Season with plenty of salt and pepper. Bring the soup to a boil and simmer over low heat for about 20 minutes, stirring occasionally. Shortly before the end of the cooking time, fry the diced halloumi in a pan with a little olive oil until crispy on all sides. This only takes a few seconds if the heat is high enough. Garnish the soup with the halloumi cubes and some cress. Without the cheese cubes, the soup base is vegan and can also be made with shredded soy or meat substitutes. As a side dish, crispy toast goes perfectly with dipping sauce.