Hummus Soup

Maggie May Schill


This is a vegetarian soup I was messing about with a few month back. It is pretty healthy and pretty flavorful. A lot of vitamins are packed into this thick creamy soup.

pinch tips: How to Use a Meat Thermometer





10 Min


40 Min


Stove Top


2 Tbsp
peanut oil
1 c
hummus, plain
1 c
fresh portabello mushrooms, chopped
2 medium
shallots, minced
2 sprig(s)
thyme, fresh
1 medium
bay leaf
6 c
vegetable broth
4 clove
garlic, minced
1 Tbsp
lemon zest, grated
1/2 c
greek yogurt, plain
2 medium
green onions
1/4 c
rice wine
1/2 tsp
1 Tbsp
parsley, fresh chopped
salt and pepper to taste

Directions Step-By-Step

Heat a dutch oven or large sauce pan up over medium heat. Add peanut oil and bring it up to temperature. Add in shallots and cook until translucent...about 3-4 minutes.
Add mushrooms to the pot. Salt and pepper the mushrooms and stir occasionally for about 10-15 minutes, or until their liquids start to yield out.
Add garlic and stir. Cook for about a minute or so more, then add your rice wine. Deglaze the pan with the rice wine.
Add in broth, along with the thyme, bay leaf and turmeric. Stir then cover pot for a half-hour.
Pull out thyme sprigs and bay leaf and discard them. Stir in hummus. Cook for about 2 minutes longer.
Stir in yogurt, lemon zest, parsley and green onions.
Salt and pepper to taste and serve hot.

Side note: I sometimes like to serve this soup as a puree, but it is up to your preference if you like it chunky or not.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian