Hearty Hummus and Vegetable Soup with Pancetta

  • serves 4

This soup is so thick and creamy (not to mention protein-filled) that this pot can feed four people, especially when you add in the vegetables. Speaking of, you’ll have to sauté the veggies (or better yet, roast for at about 30 minutes at 400ºF) until they’re soft before you dump them into the pot so if you have any leftover roasted carrots and potatoes in the fridge, use them in this recipe to skip the first step and save time.

Courtesy of Karon Liu. Read the full post here.

164 Ratings
Directions for: Hearty Hummus and Vegetable Soup with Pancetta


Basic Hummus

1 591 mL can chickpeas, drained and rinsed

½ cup extra virgin olive oil

2 cloves garlic, minced*

salt, to taste

lemon juice, to taste


2 cups Basic Hummus

2 ½ cups no-salt-added chicken broth, plus more for vegetables

2 cups carrots, chopped into small pieces

½ cup potatoes, chopped into small pieces

½ cup pancetta, chopped

salt and pepper, to taste

green onion, chopped, to garnish

Parmesan cheese, grated, to garnish


Basic Hummus

1. Combine chickpeas, garlic, and olive oil in a blender, food processor, or a bowl if you’re using a hand blender.

2. Purée the ingredients until everything becomes a smooth and velvety texture, with all the lumps gone. If the mix is too thick, thin it out with a bit of water.

3. Add salt and lemon juice to taste. Continue blending until everything is well incorporated. Store in an airtight container in the fridge.

4. *If the taste of raw garlic is too strong you can use just one clove, or opt for roasted garlic, which yields a milder, sweeter taste.


1. Bring a splash of chicken broth to a simmer in a saucepan. Add the carrots and potatoes. Cover and let cook until they begin to soften. Add more broth if the pan starts to dry up.

2. Meanwhile, in a medium-sized pot, bring the chicken broth to a boil. Add the hummus and stir until well incorporated. Reduce to a simmer and stir occasionally.

3. Using the same pan used to cook the vegetables, add a bit of oil and fry up the pancetta until it starts to brown. Add it to the soup pot, along with the cooked vegetables. Stir and bring to a simmer.

4. Pour the soup into individual bowls. Garnish with chopped green onion and Parmesan. Serve immediately.

See more: Comfort Food, Main, Potatoes, Soup, Vegetables



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