Root Vegetable and Hummus Soup

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.

  • Ingredients


    1-19 oz can chickpeas, drained and rinsed (540 mL)

    1/3 cup canola oil (75 mL)

    1/3 cup tahini (75 mL)

    1/3 cup water (75 mL)

    3 Tbsp lemon juice (45mL)

    1 clove garlic, minced (1)

    ¼ tsp salt (1 mL)


    1 Tbsp canola oil (15 mL)

    ½ cup pancetta (125 mL)

    2 cups carrots, diced (500 mL)

    1 large stalk celery, diced (1)

    1 medium onion, diced (1)

    4 cups sodium-reduced chicken broth (1L)

    2 small potatoes, diced (2)

    ½ tsp pepper (2 mL)

    2 Tbsp parsley, chopped (30 mL)

  • Directions
    1. Combine all hummus ingredients in the bowl of a food processor and process ingredients until very creamy. Set aside.
    2. 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.
    3. Add chicken broth and bring to a boil. Add potatoes. Cover and simmer vegetable until tender, about 15-20 minutes.
    4. Stir in hummus and pepper. Heat thorough. Serve soup, garnished with chopped parsley.

Nutritional Analysis

Total Fat
20 g
Saturated Fat
2.9 g
10 mg
687 mg
31.5 g
7.2 g
4.6 g
11.6 g
592 mg

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