HUMMUS SOUP

Hummus Soup image

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.

Provided by Maggie May Schill

Time 50m

Number Of Ingredients 15

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

Steps:

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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