Gómsætur Gúllasúppa — Icelandic Vegan Goulash Soup
Gómsætur Gúllasúppa is a deeply satisfying, warming soup rooted in Icelandic home cooking, reimagined entirely plant-based. Tender potato cubes, sweet carrots, and creamy kidney beans simmer together in a rich, vibrant tomato broth, generously seasoned with sweet paprika, earthy cumin, and fragrant bay leaves. Every spoonful is comforting, savoury, and full of depth — perfect for cooler days! Naturally dairy-free, egg-free, nourishing, and utterly delicious 🍲🌿✨
Shared by peter
Time
45 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 300 g potatoes — peeled, cut into medium cubes
- 2 large carrots — sliced or diced.. 1 large onion — finely chopped
- 2 garlic cloves — minced
- 400 g canned red kidney beans — drained & rinsed
- 400 g canned tomatoes — chopped or crushed
- 1.2 litres vegetable stock.. 2 tbsp olive oil
- #Seasoning;
- 2 tbsp sweet paprika powder.. ½ tsp ground cumin.. 2 bay leaves
- ½ tsp freshly ground black pepper.. 1 tsp salt — adjust to taste
- 1 tbsp flour or cornstarch — dissolved in a little water (optional, for thickening)
- 1 tbsp apple cider vinegar or fresh lemon juice — added at the end
- #To Serve;
- Fresh parsley — chopped, for garnish
- A drizzle of olive oil
👩🍳 Instructions
- 1
Heat olive oil in a large pot over medium heat. Sauté onion for 4–5 minutes until soft and translucent. Add garlic and cook for 1 more minute.
- 2
Stir in paprika and cumin; cook for 30 seconds to release their aroma — do not burn.
- 3
Add carrots, potatoes, canned tomatoes, vegetable stock, bay leaves, salt, and pepper. Stir well.
- 4
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes until vegetables are tender.
- 5
Add the kidney beans. For a thicker soup, stir in the starch mixture and simmer for 5 more minutes.
- 6
Remove from heat. Stir in vinegar or lemon juice. Taste and adjust seasoning.
- 7
Serve hot, garnished with fresh parsley and a light drizzle of olive oil 🍲✨