Hummus Soup
By
Maggie May Schill
@NakedMaggie
1
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.
Ingredients
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2 Tbsppeanut oil
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1 chummus, plain
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1 cfresh portabello mushrooms, chopped
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2 mediumshallots, minced
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2 sprig(s)thyme, fresh
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1 mediumbay leaf
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6 cvegetable broth
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4 clovegarlic, minced
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1 Tbsplemon zest, grated
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1/2 cgreek yogurt, plain
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2 mediumgreen onions
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1/4 crice wine
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1/2 tspturmeric
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1 Tbspparsley, fresh chopped
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·salt and pepper to taste
How to Make Hummus Soup
- 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 Hummus Soup
Course/Dish: Cream Soups Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian
