Cooked - Root Vegetable And Hummus Soup - New Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Long recipe. Create sections?

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Root Vegetable And Hummus Soup

Found mistake?

4.0

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

⅓ cup canola oil (75 mL)

⅓ cup tahini (75 mL)

⅓ cup water (75 mL)

3 Tbsp lemon juice (45 mL)

1 clove garlic, minced

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 medium onion, diced

4 cups sodium-reduced chicken broth (1 L)

2 small potatoes, diced

½ tsp pepper (2 mL)

2 Tbsp parsley, chopped (30 mL)

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

Get the iOS & Android app

Just released with extra features!

Loading...