| Prep: 15 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 10g | 1.5g | 32g |
| sugars | fibre | protein | salt |
| 8g | 7g | 9g | 1.5g |
Why I Love Swedish Vegansk gulaschsoppa med kikärtor
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Every so often, a recipe comes along that captures your heart and taste buds, and for me, that recipe is Vegansk gulaschsoppa med kikärtor. This vegan Swedish chickpea goulash soup evokes a sense of comfort and tradition while being entirely plant-based. It’s hearty, flavorful, and surprisingly easy to prepare — an absolute gem for anyone who enjoys a warming, nutritious soup.
Rich Cultural Fusion
Having grown up in Texas, my culinary journey began with bold Tex-Mex flavors and comforting Southern dishes. I love experimenting with recipes from different cultures, which is why I was drawn to this classic Swedish goulash reimagined in a vegan way. The combination of sweet paprika, smoked paprika, and caraway seeds transports you to the heart of a Swedish kitchen, while the chickpeas add a delightful, protein-packed twist.
There’s something magical about the way the spices meld with the vegetables in this dish. From the earthy smokiness of the paprika to the subtle anise-like flavor of caraway seeds, Vegansk gulaschsoppa med kikärtor is a sensory delight. The addition of soy sauce and red wine vinegar adds complexity and depth to the broth, making each sip more indulgent than the last.
Perfect for Any Occasion
While hearty soups like this are typically enjoyed during the colder months, I find this goulash to be a perfect year-round meal. It’s rich enough to warm you on a chilly evening but light enough to enjoy even in the spring and summer. Best of all, this recipe is similar to a variety of classic goulash dishes and pairs beautifully with freshly baked bread or a simple side salad.
Another reason I adore this recipe is its versatility. Feel free to add more vegetables or adjust the spices to suit your taste. It’s a perfect match for a busy weeknight dinner or a leisurely weekend meal. In a pinch, you could even prepare it in a slow cooker — just sauté the onions, garlic, and spices first to release their flavors.
If you love this recipe and are interested in exploring more vegan goulash options, I recommend checking out the works of Chef Gaz Oakley. His innovative approach to plant-based cuisine has been an inspiration to many, and you might find more delightful dishes to try.
So next time you’re in the mood for a dish that’s both comforting and nutritionally balanced, give Vegansk gulaschsoppa med kikärtor a try. It’s a delicious journey into Swedish cuisine with a vegan twist, bringing warmth and flavor to your table.
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What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium carrots, sliced
- 1 medium potato, diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- Fresh parsley, chopped (for garnish)
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Method
Step One
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Step Two
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Step Three
Stir in the diced red bell pepper, sliced carrots, and diced potato. Sauté for 5-7 minutes, until the vegetables begin to soften.
Step Four
Add the chickpeas, vegetable broth, diced tomatoes, and tomato paste. Stir to combine.
Step Five
Mix in the sweet paprika, smoked paprika, caraway seeds, dried marjoram, and bay leaf.
Step Six
Season with salt and black pepper, to taste.
Step Seven
Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
Step Eight
Stir in the soy sauce and red wine vinegar.
Step Nine
Remove the bay leaf from the soup. Serve hot, garnished with freshly chopped parsley.
