Spicy Paleo and Low Carb Goulash Soup with Roasted Parsnip.

What good is food if not to play with (don’t tell my future kid I said that)? I love experimenting with food and see what comes of it. Today, my old Goulash became a Roasted Parsnip Goulash, which I must say, has quite the attitude. The spicy and salty Goulash got on great with the sweet parsnip.

Photo by Mind the Home

Photo by Mind the Home

Spicy Goulash Soup with Roasted Parsnip

0,5 kilo minced beef
2 yellow onions
2 cloves of garlic
2 paprika (I use red and yellow but which ever is fine)
2 parsnips
33 cl (1,4 cups) gluten free and low carb beer
0,5 l (2,1 cups) tap water
0,1 tsp cayenne pepper
1 tbsp paprika powder
1 tsp cumin
2 tbsp liquid beef stock

This is how
1. Chop the onions and fry in preheated pan 3 minutes using coconut fat or butter.

2. Add the minced beef  to the pan and fry a couple of minutes while stirring.

3. Simultaneously you split your parsnips, wash it (don’t peel it), add olive oil and salt and then roast 30 minutes in preheated oven 200 C (392 F) hot air. If you don’t have hot air just add 25 C (77 F) to the number.

4. Check the meat and stir a bit, add liquid stock, paprika powder and crushed garlic and fry until the meat looks all together cooked. I like adding the stock in an early stage to make the minced beef taste more.

5. Now you add cumin cayenne pepper and stir once before adding beer and water. Let simmer 20 minutes at least (the more the better, but if in a hurry 20 minutes is ok!).

7. After 20 minutes you add chopped paprika to the soup and let simmer 10 minutes.

8. Last you chop the now roasted parsnip and add to the soup.

9. Serve with some yoghurt if you like, or enjoy it as it is!

Photo by Mind the Home

Photo by Mind the Home


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    • Oh Kim! I’ve missed your comments (but your vaccay looks amazing). The soup was really yummy and thank you for the compliment!

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