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hummus soup

(1 rating)
NakedMaggie avatar
Recipe by
Maggie May Schill
@NakedMaggie
Jacksonville, FL

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.

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For hummus soup

  • 2 Tbsp
    peanut oil
  • 1 c
    hummus, plain
  • 1 c
    fresh portabello mushrooms, chopped
  • 2 md
    shallots, minced
  • 2 sprig
    thyme, fresh
  • 1 md
    bay leaf
  • 6 c
    vegetable broth
  • 4 clove
    garlic, minced
  • 1 Tbsp
    lemon zest, grated
  • 1/2 c
    greek yogurt, plain
  • 2 md
    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

  • 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.
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