Eat veggies
Root Vegetable and Hummus Soup
Hummus in soup? You bet! Hummus adds an unexpected depth, creaminess and a hit of fibre to this hearty vegetable soup. Enjoy on a chilly day with a warm slice of bread.
Updated
Ingredients
Hummus
- 1- (19 oz/540 mL) can chickpeas, drained and rinsed
- 1/3 cup canola oil (75 mL)
- 1/3 cup tahini (75 mL)
- 1/3 cup water (75 mL)
- 3 Tbsp lemon juice (45 mL)
- 1 clove garlic, minced
- ¼ tsp salt (1 mL)
Soup
- 1 Tbsp canola oil (15 mL)
- ½ cup pancetta (125 mL)
- 2 cups carrots, diced (500 mL)
- 1 large stalk celery, diced
- 1 medium onion, diced
- 4 cups sodium-reduced chicken broth (1 L)
- 2 small potatoes, diced
- ½ tsp pepper (2 mL)
- 2 Tbsp parsley, chopped (30 mL)
Directions
- Combine all hummus ingredients in the bowl of a food processor and process ingredients until very creamy. Set aside.
- Pour canola oil into a large saucepan. Place over medium-high heat and add pancetta. Cook 2 – 3 minutes until slightly crispy. Drain off all fat, leaving about 1 Tbsp (15 mL) in the saucepan. Add all diced vegetables, except potatoes. Sauté vegetables for 5 – 10 minutes until softened.
- Add chicken broth and bring to a boil. Add potatoes. Cover and simmer vegetable until tender, about 15-20 minutes.
- Stir in hummus and pepper. Heat thorough. Serve soup, garnished with chopped parsley.
Nutritional Analysis
| Calories | 342 |
|---|---|
| Total Fat | 20 g |
| Saturated Fat | 2.9 g |
| Cholesterol | 10 mg |
| Sodium | 687 mg |
| Carbohydrates | 31.5 g |
| Fiber | 7.2 g |
| Sugar | 4.6 g |
| Protein | 11.6 g |
| Potassium | 592 mg |
