Published Dec 14, 2020

This recipe is an autumn and winter winner! Rich in vegetables as well as a spicy, warming flavour, if you make it in batches with any ‘leftover’ veggies and freeze it, you have a quick and wholesome lunch or supper dish to bring back the heat after a cold, wet or snowy day. Easy and economical to make. Traditionally a Hungarian dish, there are many ways to make it, but this is our favourite.

Serves: 4

Preparation Time: 15 minutes

Cook Time: 25 minutes

Dietary: Vegetarian/Vegan



1½tbsp olive oil 

2 cloves of garlic, crushed

2 brown onions, diced

3 carrots, cut into matchsticks, or diced

3 potatoes (medium to large), cut into dice

¼ savoy cabbage, shredded

2 litres vegetable stock

600g tinned tomatoes

2tbsp tomato paste

Handful of fresh parsley, chopped

1tbsp smoked paprika, heaped

200g borlotti or lima beans

Salt for seasoning, if desired



  1. Add olive oil to a large pot and sweat off the garlic and onions.
  2. Add the diced potato and carrot, stirring well until slightly caramelised and beginning to soften.
  3. Pour in your vegetable stock, stir and leave to simmer. After 15 minutes, add the shredded cabbage. Season with paprika, and salt, if necessary.
  4. Continue to cook on simmer for a further 5 minutes, until vegetables are all tender, but not breaking up. Add the beans for the last few minutes, stirring well.
  5. Portion into bowls, sprinkle with parsley and serve with crusty bread or warm vegan pitta bread.

Per serving: 397Kcal, Carbohydrates 48g, Fats 9g, Protein 56g, Fibre 8g



Written by Bev Walton

Food Writer and Nutritionist, dietician

A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.

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