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.
HASA AL HUMMUS -- MOROCCAN CHICKPEA SOUP
Hasa Al Hummus is a wonderful Moroccan vegetarian soup for a comforting winter warmer. Morocco adores her soups though there are not a million varieties. Many recipes online may taste good though are faux or Moroccan "style" soups. I can guarantee that from me what you get is completely authentic Moroccan fare. I owe this to those interested in Moroccan food/cooking that is authentic. This is a very simple basic soup as most Moroccan foods are. Go to a touristy, especially a fancy one, spot and you will get French food with Moroccan influences; not how we eat every day. We eat Moroccan food perhaps with a French influence or two though never vice versa. My housemaid Nasiha who is approximately 60 taught me this recipe. I say approximately as many in Morocco do not know their birthday. Whip this up like we do and enjoy! In a pinch you can use canned chickpeas. They are acceptable, merely omit the first cooking hour. As an aside, here, hummus is the word for chickpea, not the dip/spread.
Provided by Hajar Elizabeth
Categories Beans
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
- While the beans are cooking, heat the oil in a skillet and sauté the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned.
- Add the mixture and the remainder of the ingredients to the soup pot and simmer 1 hour or until the chickpeas are soft. You don't want a "bite" to the chickpeas but firm and creamy.
- NB: The preparation time does not include soaking the chickpeas.
Nutrition Facts : Calories 179.3, Fat 4.5, SaturatedFat 0.6, Sodium 800, Carbohydrate 29, Fiber 7.7, Sugar 6.5, Protein 7.8
HUMMUS SOUP
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
Categories Cream Soups
Time 50m
Number Of Ingredients 15
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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SPICY CREAMY SWEET POTATO HUMMUS SOUP | KARA LYDON
From karalydon.com
5/5 (1)Estimated Reading Time 4 minsServings 4
- Add onions and let cook for about 5 minutes, or until translucent. Add garlic and cook for another minute, until fragrant.
- Add vegetable stock, sweet potatoes, and cumin and bring to a boil. Reduce heat to simmer and cook for 30-45 minutes, or until sweet potatoes are tender.
- Stir in hummus and remove from heat. Use an immersion blender to puree soup until smooth and creamy (alternatively you could transfer soup to a blender to puree). Season with salt.
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Servings 6Total Time 40 minsEstimated Reading Time 7 minsCalories 304 per serving
- In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add garlic and ginger, cooking an additional 3 minutes, until fragrant.
- Pour in the vegetable broth along with the rest of the ingredients, mixing well, and bring to a boil. Turn down the heat, cover and allow soup to simmer for about 20 to 30 minutes.
- To make the spiced chickpeas: After draining and rinsing, pat them dry using paper towels. In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated. Spread chickpeas out on a prepared baking sheet and roast in oven at 400 degrees F for 25 to 30 minutes, shaking pan halfway through.
- After about 30 minutes, transfer soup to a blender or food processor (you may need to do this in small batches) and blend until smooth, adjusting the seasonings as-needed.
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5/5 (1)Estimated Reading Time 2 minsServings 3Total Time 40 mins
- In a large pot melt 1 tbsp of coconut oil. Add in the chopped onion and heat over medium for several minutes, stirring often. After a few minutes, add in the minced garlic and stir on low heat.
- Add in paprika, turmeric, salt and fresh ground pepper. Stir for another minute or two, careful not to burn, adding little bit of water if necessary.
- Now add in the chickpea, carrots and vegetable broth. Stir well and bring to a boil. Once it boils, reduce heat to simmer for another 15-20 minutes or until carrots are tender.
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- Rinse beans. In a large saucepan or Dutch oven combine beans and enough water to cover. Bring to boiling. Boil, uncovered, for 10 minutes. Drain and rinse beans. Place in a 4- or 5-quart slow cooker. Add broth, garlic, cumin, coriander, turmeric, and salt.
- Stir yogurt, tahini, and lemon juice into mixture in cooker. Using an immersion blender,** carefully blend soup. Stir in parsley.
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From cravingsomethinghealthy.com
4.2/5 (6)Estimated Reading Time 3 minsServings 10Total Time 20 mins
- Heat oil in a heavy stockpot over medium high heat. Add onion and saute for about 3-4 minutes until golden brown. Add garlic and saute for another 30 seconds.
- Add crushed tomatoes, broth, pesto, and Sabra Hummus to the stock pot, and stir well to combine. Bring soup to a boil, and then reduce heat to low, cover and let simmer for 15 minutes.
- Puree soup with an immersion blender, or in a regular blender (be careful to leave the lid cover open to let the steam escape).
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.
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