MUSHROOM-HUMMUS SOUP
Provided by Food Network Kitchen
Time 1h30m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a medium saucepan over medium-high heat. Add the shallots and cook until soft, about 3 minutes. Add the mushrooms, season with salt and pepper, and cook until the liquid from the mushrooms evaporates, about 15 minutes. Add the garlic and cook 1 minute. Add the madeira wine and cook 2 minutes, scraping up any browned bits. Add the broth and thyme; simmer gently, stirring occasionally, about 30 minutes.
- Discard the thyme sprigs. Stir the hummus into the soup. Transfer half of the soup to a blender and puree (remove the filler cap to let steam escape), then return to the saucepan and simmer 15 more minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Mix the lemon zest, parsley and scallions in a small bowl. Ladle the soup into bowls and top with the yogurt and lemon-parsley mixture.
Nutrition Facts : Calories 264 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 416 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 17 grams, Sugar 4 grams
HUMMUS SOUP
Another delicious soup from Martha Rose Shulman's cookbook Mediterranean Light. She states the soup tastes best the day after it's made. This is her ode to hummus lovers. Feel free to add more garlic!
Provided by COOKGIRl
Categories European
Time 16m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Soak the chickpeas overnight and drain, or rinse and drain.
- canned chickpeas.
- Combine chickpeas with the water or stock, turmeric, cumin, and coriander in a large heavy-bottomed soup pot.
- Bring to a boil and add the saffron.
- Cover, reduce heat, and simmer 1 hour.
- Add the salt and continue to simmer another hour or until the beans are tender.
- (Less cooking time is required if using canned chickpeas.).
- Blend the soup to a smooth puree in a blender, immersion blender or food processor along with the garlic, lemon juice, and tahini.
- Pour back into the pot and whisk in the yogurt.
- Thin out, if you wish, with water or additional yogurt.
- Taste and adjust seasonings.
- Heat through and serve, topping each bowl with a spoonful of yogurt and garnishing with a lemon wedge for squeezing over the soup.
- I like to add a sprig of Italian parsley and a sprinkle of sumac on top of the soup.
- Soup will keep for 3 to 4 days in the refrigerator and freezes well.
HUMMUS SOUP RECIPE BY TASTY
Blend all of the flavors of hummus into this creamy soup! Don't forget the toppings--we like tangy feta, fresh parsley, and crispy pita croutons.
Provided by Cayla DeRegis
Categories Lunch
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and garlic and sauté until tender, about 5 minutes.
- Add the vegetable stock, water, and chickpeas. Cover, bring to a simmer, and cook for 10-15 minutes. Remove the pot from the heat and stir in the lemon juice.
- Meanwhile, make the pita croutons: Tear the pita into small pieces. Spread on a baking sheet, drizzle with the olive oil, and sprinkle with za'atar. Toss until well coated.
- Transfer to the oven and toast until the pita croutons are golden brown, 7-10 minutes.
- Use an immersion blender to purée the soup until smooth and creamy. Stir in tahini, nutritional yeast, and salt.
- Ladle the soup into bowls and top with the pita croutons, feta, and parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 322 calories, Carbohydrate 29 grams, Fat 30 grams, Fiber 2 grams, Protein 4 grams, Sugar 6 grams
More about "hummus soup recipes"
CHICKEN HUMMUS SOUP RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Soup RecipesCalories 262 per servingTotal Time 15 mins
- Coat a large saucepan with cooking spray. Pour oil into saucepan; heat over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until no longer pink.
- In a medium bowl whisk together broth and hummus; add to chicken in saucepan. Stir in quinoa-rice blend and crushed red pepper.
- Bring just to boiling over medium-high heat. Stir in frozen vegetables; reduce heat. Simmer for 1 to 2 minutes or until vegetables are heated through.
HUMMUS SOUP RECIPE | COOKING LIGHT
From cookinglight.com
Servings 6Calories 327 per servingTotal Time 30 mins
SPICY CREAMY SWEET POTATO HUMMUS SOUP | KARA LYDON
From karalydon.com
CREAMY TOMATO HUMMUS SOUP - EAT YOURSELF SKINNY
From eatyourselfskinny.com
13 RECIPES WITH HUMMUS | ALLRECIPES
From allrecipes.com
HUMMUS SOUP RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
10 BEST HUMMUS SOUP RECIPES | YUMMLY
From yummly.co.uk
HUMMUS SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
EASY HUMMUS AND VEGETABLE SOUP | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
HUMMUS SOUP WITH SPINACH | RECIPE | KITCHEN STORIES
From kitchenstories.com
HEALTHY SOUPS RECIPES - HUMMUSAPIEN
From hummusapien.com
10 BEST HUMMUS SOUP RECIPES | YUMMLY
From yummly.com
EASY VEGAN HUMMUS SOUP RECIPE | WHOLE FOOD PLANT-BASED
From activevegetarian.com
CHILLED HUMMUS SOUP - FRAMED COOKS
From framedcooks.com
HUMMUS SOUP | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
#30-minutes-or-less #time-to-make #course #cuisine #preparation #low-protein #soups-stews #european #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #low-in-something
You'll also love