Published Dec 14, 2020
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.
Preparation Time: 15 minutes
Cook Time: 25 minutes
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
- 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
Written by Bev Walton
Food Writer and Nutritionist, dietician
A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.