Meal Prep friendly Vegan Goulash Soup
This vegan Goulash soup is one of my favourite hearty and warming healthy winter dishes. It’s loaded with comforting flavours and healthy veggies. Think mushrooms, potatoes, carrots and lots of spices…plus, heart healthy coconut milk that adds an extra creamy depth of flavour.
Gullash soup is a hearty, healthy and oh so delicious vegan meal prep friendly recipe. It’s actually encouraged to make this soup in advance, because the flavours just intensifies after being reheated.
I knew right away that this soup was a hit when everyone kept asking if it was really vegan. The flavours and textures are deceptively meat like…in fact it’s so good that it’s quickly become a family favourite.
What’s great about this easy vegan Gullash Soup Recipe:
- Just about everything
- It’s loaded with delicious and comforting flavours
- Easy to make
- Meal prep friendly
- Full of meaty textures
- Vegan, gluten free, nut free and soy free
- Kid friendly recipe
Meal Prep friendly vegan gullash soup
This vegan gullash soup is completely meal prep friendly. You can make it in advance and freeze it for later, or just make it the day before. Being made in advance intensifies the flavours and really brings out the spices in this soup. And it doesn’t get much easier than just reheating this soup in the microwave whenever you are ready to eat.
Can I use something other than coconut milk?
Yes, you can. This soup really needs that full fat flavour that the coconut milk adds, but you can get that same flavour depth in a few ways. If you are vegetarian you can simply use full fat cream, but if you’re vegan you have to get more creative.
A great way to get that creamy flavour to the soup is to substitute the coconut milk with 5 tablespoon olive oil together with soy milk. It still creates that roundness of flavours we’re after.
Another option is to use almond milk and add either 5 tablespoons olive oil or non-dairy butter to the soup.
All of these substitutes work very well.
How is this vegan Goulash Soup made? It’s very easy. Just
Instructions
- Fill a pot with water and bring to a boil. Carefully add the diced potatoes and turn down the heat just enough so that the water is still simmering around the potatoes. Let the potatoes cook for 15 minutes or until they are cooked through and soft when you prick them with a knife. Drain the water from the potatoes and add the cooked potatoes to a large soup pot.
- Heat olive oil in a large frying pan and add the finely chopped carrots. Let the carrots cook at medium high heat while stirring occasionally until the carrots start to turn golden at the edges. Season the carrots with smoked paprika and salt. Stir together to combine and allow the carrots to cook for a few more minutes. Remove from the heat and add to a large soup pot.
- Next, put the frying pan back on the heat and add the chopped mushrooms. Grill the mushrooms at medium heat until the liquids they release have evaporated. Add the red onions, garlic and chopped bell peppers and stir together to combine. Season with salt and a tablespoon of paprika. Let everything cook while stirring occasionally until the onions have softened. Remove from the heat and add all the veggies to the soup pot.
- Heat the soup pot and add kidney beans, sweet corn, chopped tomatoes and vegetable broth. Stir together to combine before adding the canned crushed tomatoes, tomato paste, chilli peppers, coconut milk, bay leafs and soy sauce. Add the rest of the spices and mix everything to combine. Add extra salt and water if needed.
- Let the soup come to a boil before turning the heat down to a simmer. Leave the soup to simmer for 30-50 minutes.Serve with a side of bread and enjoy.
Vegan Gullash Soup
Ingredients
- 2 tbsp Olive Oil
- 1 pound Potatoes Diced
- 1 pound Mixed Mushrooms Roughly chopped
- ½ pound Carrots Finely Chopped
- 2 Red Bell Peppers Diced
- 1 Red Onion Chopped
- 3 cloves Garlic Minced
- 1 15oz can Kidney Beans Drained
- 1 cup Sweet Corn
- ½ pound Tomatoes Chopped
- 1 tbsp Smoked Paprika
- 1 tbsp Paprika
- 2 cans Crushed Tomatoes
- 4 tbsp Tomato Paste
- 2 15oz cans Full Fat Coconut Milk
- 2 tsp Chilli Peppers Finely chopped (or chilli powder)
- 5 Bay leaves
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 2 tsp Dried Oregano
- 2 tsp Dried Thyme
- 2 tbsp Soy Sauce or Tamari
- Salt to taste
Instructions
- Fill a pot with water and bring to a boil. Carefully add the diced potatoes and turn down the heat just enough so that the water is still simmering around the potatoes. Let the potatoes cook for 15 minutes or until they are cooked through and soft when you prick them with a knife. Drain the water from the potatoes and add the cooked potatoes to a large soup pot.
- Heat olive oil in a large frying pan and add the finely chopped carrots. Let the carrots cook at medium high heat while stirring occasionally until the carrots start to turn golden at the edges. Season the carrots with smoked paprika and salt. Stir together to combine and allow the carrots to cook for a few more minutes. Remove from the heat and add to a large soup pot.
- Next, put the frying pan back on the heat and add the chopped mushrooms. Grill the mushrooms at medium heat until the liquids they release have evaporated. Add the red onions, garlic and chopped bell peppers and stir together to combine. Season with salt and a tablespoon of paprika. Let everything cook while stirring occasionally until the onions have softened. Remove from the heat and add all the veggies to the soup pot.
- Heat the soup pot and add kidney beans, sweet corn, chopped tomatoes and vegetable broth. Stir together to combine before adding the canned crushed tomatoes, tomato paste, chilli peppers, coconut milk, bay leafs and soy sauce. Add the rest of the spices and mix everything to combine. Add extra salt and water if needed.
- Let the soup come to a boil before turning the heat down to a simmer. Leave the soup to simmer for 30-50 minutes.Serve with a side of bread and enjoy.
