This recipe is an autumn and winter winner! Rich in vegetables as well as a spicy, warming flavour, if you make it in batches with any ‘leftover’ veggies and freeze it, you have a quick and wholesome lunch or supper dish to bring back the heat after a cold, wet or snowy day. Easy and economical to make. Traditionally a Hungarian dish, there are many ways to make it, but this is our favourite.
Serves: 4
Preparation Time: 15 minutes
Cook Time: 25 minutes
Dietary: Vegetarian/Vegan
Ingredients:
1½tbsp olive oil
2 cloves of garlic, crushed
2 brown onions, diced
3 carrots, cut into matchsticks, or diced
3 potatoes (medium to large), cut into dice
¼ savoy cabbage, shredded
2 litres vegetable stock
600g tinned tomatoes
2tbsp tomato paste
Handful of fresh parsley, chopped
1tbsp smoked paprika, heaped
200g borlotti or lima beans
Salt for seasoning, if desired
Method:
- Add olive oil to a large pot and sweat off the garlic and onions.
- Add the diced potato and carrot, stirring well until slightly caramelised and beginning to soften.
- Pour in your vegetable stock, stir and leave to simmer. After 15 minutes, add the shredded cabbage. Season with paprika, and salt, if necessary.
- Continue to cook on simmer for a further 5 minutes, until vegetables are all tender, but not breaking up. Add the beans for the last few minutes, stirring well.
- Portion into bowls, sprinkle with parsley and serve with crusty bread or warm vegan pitta bread.
Per serving: 397Kcal, Carbohydrates 48g, Fats 9g, Protein 56g, Fibre 8g
