After all the festive eating, it’s time for a little detoxing! This creamy Tomato Hummus Detox Soup recipe that we have sourced is perfect and has everything you could want to keep you healthy and nourished this season.
It’s filled with tons of antioxidants and is great for digestion. It will be the best remedy if you’ve been feeling a bit under the weather or looking for a comforting meal!
Ingredients
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 cup baby carrots, halved
- 5 gloves garlic, minced
- 2 Tbsp fresh ginger, grated
- 1½ cups vegetable broth
- 2 cans (28oz) whole tomatoes
- ½ cup traditional hummus
- 1 can (13.5oz) coconut milk
- 1 tsp sea salt
- ½ tsp tumeric
- 2 tsp paprika
- Handful of baby spinach
For the spiced Chickpeas:
- 1 can (15oz) chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1 tsp cumin
- ½ tsp chili powder
- ¼ paprika
- ½ sea salt
Instructions
- In a large pot, heat oil over medium high heat and sauté onion, celery and carrots, stirring occasionally for about 5mins.
- Add garlic and ginger, cooking for additional 3mins, until fragrant.
- Pour in the vegetable broth with the rest of the ingredients except spinach, mixing well and bring to a boil. Turn down heat, cover to allow soup to simmer for 20-30mins.
To make the spiced chickpeas:
- After draining and rinsing, pat them to dry using paper towels. In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until it’s completely coated.
- Spread chickpeas out on a baking sheet n roast in oven for 400 degrees F for 25-30mins
- After 30mins, transfer soup to a blender and blend until smooth, adjusting the seasonings as needed. Pour soup back into pot and mix in a handful of spinach leaves.
Scoop into bowls and top with crunchy chickpeas to enjoy!
