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
- 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
- turmeric
- 1 Tbsp
- parsley, fresh chopped
- salt and pepper to taste
How to Make Hummus Soup
- 1Heat 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.
- 2Add 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.
- 3Add garlic and stir. Cook for about a minute or so more, then add your rice wine. Deglaze the pan with the rice wine.
- 4Add in broth, along with the thyme, bay leaf and turmeric. Stir then cover pot for a half-hour.
- 5Pull out thyme sprigs and bay leaf and discard them. Stir in hummus. Cook for about 2 minutes longer.
- 6Stir 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
Hashtags: #mushroom, #Onion, #green, #stew, #Love, #Portobello, #portabella, #hummus, #Vegitarian, #bello
