Hummus Soup

8
Maggie May Schill

By
@NakedMaggie

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
10 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

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  • 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

Step-by-Step

  1. 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.
  2. 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.
  3. Add garlic and stir. Cook for about a minute or so more, then add your rice wine. Deglaze the pan with the rice wine.
  4. Add in broth, along with the thyme, bay leaf and turmeric. Stir then cover pot for a half-hour.
  5. Pull out thyme sprigs and bay leaf and discard them. Stir in hummus. Cook for about 2 minutes longer.
  6. 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.

Printable Recipe Card

About Hummus Soup

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




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