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Peel the onion and dice it roughly. Sauté in a saucepan over medium heat with a dash of olive oil for 2-3 minutes.
Meanwhile peel and finely chop the garlic. Add together with the soy cubes in the pot and fry everything for another 1-2 minutes. Add the tomato and paprika puree, fry briefly then add the vegetable stock.
Peel and dice the potatoes. Roughly chop the bell pepper. Add both together with the bay leaf to the goulash. Season with paprika powder, caraway seeds, salt and pepper. Bring everything to a boil briefly and simmer with the lid closed for about 30 minutes at low temperature until the potatoes are soft.
Finally season again with salt and pepper before serving.