Hummus soup with spinach

Hummus soup with spinach

Based on 20 ratings

"Hummus in Hebrew means "chickpeas". Like lentils, chickpeas can be used to make delicious, creamy soups that leave you both happy and satisfied. The topping of spinach and chickpeas provides added texture and brightens up the dish. Find more inspiring recipes on http://www.tomfranz-food.de!"

Difficulty

Easy 👌
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
kg
canned chickpea
66⅔ g
spinach
onion
carrot
parsley root
16⅔ g
celery roots
cloves
garlic
1⅓ tbsp
olive oil
1 l
vegetable broth
tsp
salt
tsp
ground cumin
salt
pepper
MetricImperial

Utensils

cutting board, knife, pot (large), 2 cooking spoons, ladle, pot, sieve, immersion blender

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-prepare-celery-root

How to prepare celery root

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal373
Protein13 g
Fat22 g
Carb31 g
  • Step 1/4

    Peel and dice onion, carrot, parsley root, and celery root. Peel and finely crush garlic. In a large pot, heat olive oil over medium to high heat and add diced onion, carrot, parsley root, and celery. Sauté until golden brown, then add crushed garlic and sauté for 1 - 2 min. more.
    • onion
    • carrot
    • parsley root
    • 16⅔ g celery roots
    • cloves garlic
    • 1⅓ tbsp olive oil
    • cutting board
    • knife
    • pot (large)
    • cooking spoon

    Peel and dice onion, carrot, parsley root, and celery root. Peel and finely crush garlic. In a large pot, heat olive oil over medium to high heat and add diced onion, carrot, parsley root, and celery. Sauté until golden brown, then add crushed garlic and sauté for 1 - 2 min. more.

  • Step 2/4

    Add vegetable broth, salt, and chickpeas and let simmer on medium-low heat for approx. 1 hr., or until chickpeas are soft. Remove one ladle of chickpeas and cooking liquid, transfer into a small pot, and set aside. Drain half of the cooking liquid from the large pot and set aside.
    • 1 l vegetable broth
    • tsp salt
    • kg canned chickpea
    • ladle
    • pot
    • sieve

    Add vegetable broth, salt, and chickpeas and let simmer on medium-low heat for approx. 1 hr., or until chickpeas are soft. Remove one ladle of chickpeas and cooking liquid, transfer into a small pot, and set aside. Drain half of the cooking liquid from the large pot and set aside.

  • Step 3/4

    Using an immersion blender, puree chickpeas and remaining cooking liquid until smooth. Add more of the reserved cooking liquid, if needed. Season to taste with salt and pepper and keep warm.
    • salt
    • pepper
    • immersion blender

    Using an immersion blender, puree chickpeas and remaining cooking liquid until smooth. Add more of the reserved cooking liquid, if needed. Season to taste with salt and pepper and keep warm.

  • Step 4/4

    In the small pot, bring reserved chickpeas and cooking liquid to a boil and add spinach. Season with salt, pepper, and cumin. Let simmer until the spinach wilts, stirring occasionally. Serve hummus soup with chickpea-spinach mixture. Enjoy!
    • 66⅔ g spinach
    • tsp ground cumin
    • salt
    • pepper
    • cooking spoon

    In the small pot, bring reserved chickpeas and cooking liquid to a boil and add spinach. Season with salt, pepper, and cumin. Let simmer until the spinach wilts, stirring occasionally. Serve hummus soup with chickpea-spinach mixture. Enjoy!

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