Creamy potato, spinach and hummus soup

cream of hummus and potato soup recipe

Hummus might seem like an unorthodox ingredient for a soup, but it's creamy, yet bright flavour adds a new dimension to a fairly standard potato and spinach soup. The final touches of crumbled feta and lemon zest help enhance the taste bud experience too. Needless to say, it might be hard to find someone who doesn't enjoy this bowl of soup.

Creamy potato, spinach and hummus soup

2 russet potatoes, peeled and diced
5 cups water
2 tsp sea salt
2 cups chicken stock
1/2 cup half and half
1/2 cup Sabra Classic Hummus
1 yellow onion, halved and thinly sliced
2 red potatoes, diced
2 cups fresh spinach, roughly chopped
1/3 cup crumbled feta
1 tbsp fresh lemon juice
2 tsp finely grated lemon zest
salt and pepper, to season
chopped fresh parsley
2 tsp finely grated lemon zest
1 garlic clove, finely grated

Place potatoes, water and salt in a large pot and bring to a boil on medium-high heat. Cook until fork tender, about 10 minutes.

Use either an immersion blender ot transfer to stand blender and puree until very smooth. Return to pot, add broth, cream and hummus and let mixture return to a simmer and then reduce to medium heat.

Add the sliced onion, red potatoes, spinach and feta to the pot. Stir well to incorporate and let cook, uncovered for 20 minutes, stirring occasionally.

Add lemon juice and zest to the soup and continue to cook for 5 minutes. Season to taste with salt and pepper and keep warm on stove until ready to serve.

After ladling out soup into bowls, combine the fresh parsley, lemon zest and garlic and sprinkle on top of each bowl before serving.


Serves 4-5
Prep Time:
5 minutes
Cook Time:
40 minutes