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Soup with Hungarian Paprika

If any of your friends visit Budapest, get them to bring you a bag of real paprika powder. It's not hot but gives a lovely colour and taste to any goulash soup.

  • Total time: 35 minutes

Serves: 6


  • Root vegetables eg the £1.50 pack from Waitrose
    including carrot, swede, onion, leek
    Additional veg, eg one or twoJerusalem artichokes
    a few mushrooms, a courgette or anything left from
    a recent veg box
    1 oz butter
    1 dessertspoon flour
    one stock cube dissolved in hot water
    1 dessertspoon Hungarian paprika


  1. Chop up the veg, apart from the mushrooms, and sweat them in the butter until softening. Stir in the flour and paprika, to coat the veg. Cook a few minutes. Add the stock and as much hot water as you want to make the right amount of soup. Put in the finely sliced mushrooms and cook for 10-15 minutes until vegetables are soft.
  2. Serve immediately and keep any leftovers in the fridge to heat again next day.

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