Root Vegetable & Hummus Soup

Clock Icon 35 minutes |
Servings: 8 |
Prep: 15 minutes |
Cook: 25 minutes

Root Vegetable & Hummus Soup

Clock Icon 35 minutes
Servings: 8
Prep: 15 minutes
Cook: 25 minutes

Root Vegetable & Hummus Soup

Clock Icon 35 minutes
Servings: 8
Prep: 15 minutes
Cook: 25 minutes

Ingredients

Ingredients

Hummus

  • 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 (45 mL)
  • 1 clove garlic, minced (1)
  • 1/4 tsp salt (1 mL)

Soup

  • 1 Tbsp canola oil (15 mL)
  • 1/2 cup pancetta (125 mL)
  • 2 cups Peak of the Market carrots, diced (500 mL)
  • 1 large stalk celery, diced (1)
  • 1 medium Peak of the Market onion, diced (1)
  • 4 cups sodium-reduced chicken broth (1 L)
  • 2 small Peak of the Market potatoes, diced, (2)
  • 1/2 tsp pepper, (2 mL)
  • 2 Tbsp parsley, chopped (30 mL)

Method

  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 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 vegetables until tender, about 15-20 minutes.
  4. Stir in hummus and pepper. Heat through. Serve soup, garnished with chopped parsley.