hummus soup
(1 rating)
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.
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(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
40 Min
method
Stove Top
Ingredients For hummus soup
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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 mdshallots, minced
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2 sprigthyme, fresh
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1 mdbay 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 mdgreen 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
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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.
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3Add garlic and stir. Cook for about a minute or so more, then add your rice wine. Deglaze the pan with the rice wine.
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4Add in broth, along with the thyme, bay leaf and turmeric. Stir then cover pot for a half-hour.
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5Pull out thyme sprigs and bay leaf and discard them. Stir in hummus. Cook for about 2 minutes longer.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Hummus Soup:
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