Vegetarian Goulash Soup With Tofu
By: Sheri Wetherell
Published: Friday, December 4, 2009 - 11:10pm

Ingredients




1 lg white or yellow onion, chopped
2 leeks, washed, trimmed and chopped, including a bit of the green top
4 ribs celery, chopped
3 carrots, peeled and chopped
2 red or green peppers, seeded, pared and chopped
4 mediums potatoes, peeled and cut into 1" cubes
4 cloves garlic, peeled and chopped fine
12 ounces can diced tomatoes together with their juice
2 teaspoons caraway seeds
8 tablespoons sweet Hungarian paprika - or adjust to your taste
3 tablespoons canola or other mild vegetable oil
4 cups vegetable or other stock, or water
1 cup firm tofu cut into ½" cubes
Salt and pepper to taste

Preparation

1 In a non stick or other stockpot, heat the vegetable oil until hot 2 Add and sauté the onion, leeks, and celery until soft and the onions are translucent 3 Stir in the paprika, caraway and garlic, and heat through 1-3 minutes 4 Add the carrots, green peppers, onions, potatoes, tomatoes and their juice 5 Add 4 cups stock or water 6 Bring to the simmer and heat at a low simmer for 45 minutes. 7 If using tofu add in the final 15 minutes of cooking. 8 The goulash is ready to eat when the vegetables are tender. 9 Longer cooking will improve taste: add extra stock or water as needed or leave as is to reduce for a thicker version 10 Taste and adjust seasoning

About


Serve with rice, rye bread or rye croutons.