Spicy oven soup

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 2
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 1 Vegetable Onion
  • 1 can(s) (446 ml) Pineapple Rings
  • 3 Leek sticks (leek; approx. 600 g)
  • 1 kg mixed goulash
  • 1 TABLESPOON Tomato paste
  • 1 can(s) (850 ml) Tomatoes
  • 1/2 Vegetable broth (instant)
  • 7-10 Tbsp salt, white pepper
  • 7-10 Tbsp Sweet peppers
  • 2-3 TABLESPOONS White wine vinegar
  • 1 collar Parsley

Directions

  1. 1

    Peel and roughly dice the onion. Drain the pineapple and collect the juice. Cut the pineapple into pieces. Clean, wash and cut leek into rings. Dab the goulash dry if necessary, dice a little smaller if desired.

  2. 2

    Place the meat, onion, leek, pineapple and tomato paste in a roasting pan or ovenproof pot (with lid). Add tomatoes, 100 ml pineapple juice and stock. Mix everything and season with salt, pepper and paprika. Cover and braise in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 2 hours

  3. 3

    Season soup with salt, pepper and vinegar. Wash parsley, shake dry and chop finely. Sprinkle the soup with parsley

Nutrition Facts

KCAL
590 kcal
CARBS
28 g
FATS
27 g
PROTEINS
55 g

Categories & Tags

Main DishesStewinexpensive