Hummus soup with spinach

Based on 9 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

Servings:-6+
1 kg canned chickpea
200 g spinach
onion
carrot
parsley root
50 g celery roots
2 cloves garlic
4 tbsp olive oil
3 l vegetable broth
1 tsp salt
½ tsp ground cumin
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (large)
  • cooking spoon
  • ladle
  • pot
  • sieve
  • immersion blender

Nutrition per serving

Cal
373
Protein
13g
Fat
22g
Carb
31g

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.
  • 1 onion
  • 1 carrot
  • 1 parsley root
  • 50 celery roots
  • 2 cloves garlic
  • 4 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.
  • 3 vegetable broth
  • 1 tsp salt
  • 1 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!
  • 200 spinach
  • ½ 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!