Hungarian Pepper Soup

Course: Dinner, Lunch

Cuisine: Hungarian

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: - 8 depending on appetites

Calories: 329kcal

Author: Jacq

This Hungarian Pepper Soup is a hearty, one-pot, meat-free, budget-friendly recipe as its deliciously packed with vegetables, potatoes, and rice, and flavoured with lots of tasty paprika and red pepper flakes.

This easy vegetable paprika soup is vegan and plant-based, but it is even easier to prepare as gluten-free and with no-oil if preferred.

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US Customary - Metric

Equipment

large soup pot

Ingredients

Soup:

1 tablespoon olive oil [or your preferred oil or vegan butter]
1 large onion diced into small pieces [about 110 grams of prepared onion]
1 large red bell peppers diced into small pieces [about 150 grams of prepared bell pepper]
1 large green bell pepper diced into small pieces [about 150 grams of prepared bell pepper]
3 ribs celery diced into small pieces [about 100 grams of prepared celery]
1 large potato diced into small cubes [leave the skin on if unblemished, about 340 grams of prepared potato]
2 medium carrots diced into small cubes [about 125 grams of prepared carrot]
4 garlic cloves sliced
125 grams long grain rice rinsed and drained
2 tablespoon paprika use a Hungarian paprika if available although just use 1 tablespoon as it may be hotter, otherwise use just regular or a sweet paprika
1 ½ teaspoon granulated sugar or your usual sweetener or sugar
1 large leek diced into small pieces [about 320 grams of prepared leek]
1 can chopped tomatoes 400grams [14 or 15oz can]
1.5 litres vegetable broth [use a vegan 'beef' flavour if available]

Add near end of cooking:

2 tablespoon white wine vinegar

Garnish, optional:

4 tablespoon fresh chopped parsley
dried paprika flakes or red pepper flakes or chilli flakes
vegan sour cream, creme fraiche or yogurt

Instructions

Heat the oil or ½ cup of veggie broth in the soup pan, and add the bell peppers, carrots, celery, and potato.
Cook over a medium heat for 5-8 minutes, stirring frequently.
1 tablespoon olive oil, 1 large onion, 1 large red bell peppers, 1 large green bell pepper, 3 ribs celery , 1 large potato, 2 medium carrots
Stir through the paprika powder (if using a Hungarian paprika use 1 tablespoon to begin, as it may be hotter, then you can add extra to taste), sugar, rice and garlic and cook for 1-2 minutes, stirring frequently.
4 garlic cloves, 125 grams long grain rice, 2 tablespoon paprika, 1 ½ teaspoon granulated sugar
Stir through the leeks, and then pour in the hot vegetable broth and the chopped tomatoes.
1 large leek, 1 can chopped tomatoes, 1.5 litres vegetable broth
Season with salt and black pepper.
Bring to the boil and simmer [gently boil] for 20 minutes over a medium heat, the vegetables should be soft and the rice cooked but if not simmer for an extra 5 or so minutes until soft.
2 tablespoon white wine vinegar
Pour in the white wine vinegar and simmer for 2-3 minutes or turn the stove ring off and pop a lid over the soup and it will continue to cook within the residual heat.
Remove the pot from the heat and give the soup a good stir.
Check the seasoning and add salt and pepper to taste.
Serve each portion with a sprinkle of red pepper flakes or paprika flakes, or a good dash of paprika powder. Fresh parsley and a scoop of vegan sour cream, creme fraiche or plain yogurt are tasty additions.
4 tablespoon fresh chopped parsley, dried paprika flakes or red pepper flakes or chilli flakes, vegan sour cream, creme fraiche or yogurt

Notes

Nutritional data is for guidance only and is not considered an exact calculation as ingredients vary.
Nutrition info does not include optional garnishes or vegan sour cream, etc.
Store leftover soup in the refrigerator for up to 4 days.
Or freeze for 2-3 months.
Reheat in a non-stick pot by stirring and gently boiling for 3-4 minutes. Extra water or vegetable broth [stock] will need to be added as the soup will become very thick as its stored due to the rice. For one serving add about 4 large tablespoons of thick leftover soup and about ½-1 cup of liquid. This makes a tasty home-made take on canned vegetable soup and is perfect for meal prepping soup for the week.
We used 3-4 meat free beef flavour OXO stock cubes dissolved in boiling water to prepare the vegetable broth [these stock cubes are available at most UK supermarkets but any vegan stock or broth can be used].
We used long grain white rice which cooks in about 15 minutes.
We used ordinary paprika but if you happen to have Hungarian paprika then do use that instead, but at first add 1 tablespoon of Hungarian paprika to the soup and then see how that is as Hungarian paprika is more flavourful and could be spicier than your regular paprika so less may be required for the soup.
For pressure cooker and slow cooker instructions for this soup do check out our recipe note and FAQ section above the recipe.
To prepare the vegetables for the soup the cut does not have to be perfect but do roughly slice into small dice or chunks comparable to the size of vegetables in a can of vegetable soup, this will also ensure that the veggies all cook at the same time and quicker.

Nutrition