American Goulash & Roasted Cauliflower Carrot Soup

American Goulash

Ingredients

  • 1 tbs olive oil

  • 1 ½ cups chopped onion

  • 1 lb lean ground beef

  • 4 large cloves garlic, minced

  • 3 tsp paprika

  • 1 tsp Italian seasoning

  • 1 tsp salt

  • ¼ tsp ground pepper

  • 1 (14 ounce) can diced tomatoes, undrained

  • 1 (8 ounce) can tomato sauce

  • 1 cup beef or chicken broth

  • 1 1/4 cups elbow macaroni

  • 2 tbs grated Parmesan cheese

Instructions

  1. Heat oil in a large pot over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 2 minute. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. 

  2. Reduce heat to medium-low, cover and cook for 6 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 7 to 10 minutes. 

  3. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan.

*In flyer March 10 - 16, 2024
Recipe and photo credit: Eating Well

Vegan Roasted Cauliflower Carrot Soup

Ingredients

Roasted Vegetables 

  • 1 cup chopped carrots about 2 carrots rinsed & chopped into ½ inch pieces

  • 3 cups chopped cauliflower mostly tops

  • 2 tbs olive oil 

  • 1 ½ tsp curry powder

  • 1 tsp salt

  • 1 tsp garlic powder

  • ½ tsp turmeric optional

  • ¼ tsp black pepper

  • ¼ tsp red pepper chili flakes

Soup Ingredients 

  • 14 ounces can coconut milk

  • 2 cups vegetable broth

  • 2 tbs tomato paste

  • 1 tsp curry powder 

  • 3 dried bay leaves for flavor

  • salt & pepper to taste add more or less to flavor soup

Instructions

  1. Preheat your oven to 400F. Chop the cauliflower and carrots into bite sized pieces. Add them to a large baking sheet and toss with the oil, curry powder, salt, garlic powder, turmeric, black pepper, and optional red pepper chili flakes.

  2. Roast the vegetables for 35-45 minutes until vegetables are soft inside and beginning to brown and crisp on the outside. Remove the vegetables from the oven and let cool to room temperature.

  3. Once the vegetables have cooled add to a blender with the can of coconut milk and blend until you smooth and no large chunks of vegetables are left. 

  4. Next add the blended vegetables and coconut milk to a large soup pot along with the vegetable broth, tomato paste, and bay leaves Stir and bring to a boil Reduce the heat, cover the pot, and simmer the soup for 6-12 minutes until warmed throughout.

  5. Remove the soup from the heat, remove the bay leaves, and serve in small soup bowls. Then, garnish with the toppings of your choice. Good options include fresh oregano, toasted pumpkin seeds, crispy baked chickpeas, croutons, or a side of garlic bread. Enjoy!

*In flyer March 10 - 16, 2024
Recipe and photo credit: Short Girl Tall Order

Annah Kassen