Hungarian Goulash Soup

Hungarian Goulash Soup

Minced pork or turkey will be equally as delicious as the traditional beef in this spicy, rich soup. It is particularly good garnished with a swirl of low-fat plain yogurt, but watch those Points values!

Serves 4

Full choice 2 pts per serving

No Count: You must count the points for the sugar used or omit it.

175 g extra-lean beef mince
2 medium onion(s), chopped finely
1 stick celery, chopped
1 medium red green or yellow pepper(s), (red or green), deseeded and chopped
2 teaspoon paprika
1 teaspoon ground cumin
690 g passata, chunky
1 portion stock cube, (use vegetable stock cube to make 1 pint)
1 teaspoon white sugar (½pt)
40 g dried pasta, any type, small shapes for soup (farfalle or shells)
1 tablespoon parsley, chopped fresh
1 pinch salt
1/4 teaspoon pepper, black

Dry-fry the minced beef in a large non-stick pan, until browned. Add the onions, celery and pepper and sauté for 5 minutes, stirring frequently.

Reduce the heat, mix in the paprika and cumin and cook for a minute. Add the passata, stock, sugar and pasta. Cover and leave to simmer for 25 minutes. Stir occasionally.

Stir in the chopped parsley and season to taste with salt and pepper. Serve, piping hot, ladled into warm soup bowls.