Creamy Tomato Hummus Detox Soup
 
 
Serves: 6 Servings
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
  • 1½ cups vegetable broth
  • 2 (28 oz) cans whole tomatoes
  • ½ cup traditional hummus (or roasted garlic)
  • 1 (13.5 oz) can coconut milk
  • 1 tsp. sea salt
  • ½ tsp. turmeric
  • 2 tsp paprika
  • 2 to 3 sprigs of thyme
  • Handful of baby spinach
For the spiced chickpeas:
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 Tbsp olive oil
  • 1 tsp. cumin
  • ½ tsp. chili powder
  • ¼ tsp. paprika
  • ½ tsp. sea salt
Instructions
  1. 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.
  2. Pour in the vegetable broth along with the rest of the ingredients except the spinach, mixing well, and bring to a boil. Turn down the heat, cover and allow soup to simmer for about 20 to 30 minutes.
  3. 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.
  4. 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. Pour soup back into the pot and mix in a handful of spinach leaves.
  5. Scoop into bowls and top with crunchy chickpeas. Serve and enjoy!
Nutritional Information
Serving Size: 1½ cups • Calories: 305 • Fat: 19.8 g • Saturated Fat: 11.4 g • Carbs: 21.3 g • Fiber: 4.6 g • Protein: 6 g • Sugars: 7.7 g • WW Freestyle Points: 9
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/creamy-tomato-hummus-soup/