Creamy Tomato Hummus Detox Soup
This Creamy Tomato Hummus Detox Soup is the perfect remedy for cold and flu season that is filled with tons of antioxidants and immune-boosting ingredients to keep you healthy all season long!
• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 1 cup baby carrots, halved
• 5 cloves garlic, minced
• 2 Tbsp fresh ginger, grated
• 1 1/2 cups vegetable broth
• 2 (28 oz) cans whole tomatoes
• 1/2 cup traditional hummus (or roasted garlic)
• 1 (13.5 oz) can coconut milk
• 1 tsp. salt
• 1/2 tsp. turmeric
• 2 tsp paprika
• 2 to 3 sprigs of thyme
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. sea salt
➋ Pour in the vegetable broth along with the rest of the ingredients, mixing well, and bring to a boil. Turn down the heat, cover and allow soup to simmer for about 20 to 30 minutes.
➌ To make the spiced chickpeas: After draining and rinsing, pat them dry using paper towels. In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated. Spread chickpeas out on a prepared baking sheet and roast in oven at 400 degrees F for 25 to 30 minutes, shaking pan halfway through.
➍ After about 30 minutes, transfer soup to a blender or food processor (you may need to do this in small batches) and blend until smooth, adjusting the seasonings as-needed.
➎ Pour soup into bowls and top with crunchy chickpeas. Serve and enjoy!
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INGREDIENTS
• 1 Tbsp olive oil• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 1 cup baby carrots, halved
• 5 cloves garlic, minced
• 2 Tbsp fresh ginger, grated
• 1 1/2 cups vegetable broth
• 2 (28 oz) cans whole tomatoes
• 1/2 cup traditional hummus (or roasted garlic)
• 1 (13.5 oz) can coconut milk
• 1 tsp. salt
• 1/2 tsp. turmeric
• 2 tsp paprika
• 2 to 3 sprigs of thyme
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. sea salt
DIRECTIONS
➊ In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add garlic and ginger, cooking an additional 3 minutes, until fragrant.➋ Pour in the vegetable broth along with the rest of the ingredients, mixing well, and bring to a boil. Turn down the heat, cover and allow soup to simmer for about 20 to 30 minutes.
➌ To make the spiced chickpeas: After draining and rinsing, pat them dry using paper towels. In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated. Spread chickpeas out on a prepared baking sheet and roast in oven at 400 degrees F for 25 to 30 minutes, shaking pan halfway through.
➍ After about 30 minutes, transfer soup to a blender or food processor (you may need to do this in small batches) and blend until smooth, adjusting the seasonings as-needed.
➎ Pour soup into bowls and top with crunchy chickpeas. Serve and enjoy!
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