Lemon Soup with Garbanzo Beans
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 large eggs
- 1/4 cup fresh lemon juice
- pinch of cayenne pepper
- 2 tablespoons chopped fresh mint
- 1 1/2 teaspoons ground turmeric
- 6 garlic cloves, chopped
- Carbohydrate 31 g(10%)
- Cholesterol 100 mg(33%)
- Fat 6 g(9%)
- Fiber 8 g(30%)
- Protein 14 g(28%)
- Saturated Fat 1 g(6%)
- Sodium 1656 mg(69%)
- Calories 225
Preparation Combine broth, garbanzo beans, garlic, turmeric and cumin seeds in large saucepan; bring to boil. Reduce heat and simmer soup 15 minutes. Whisk eggs and lemon juice in medium bowl until well blended. Gradually whisk 2 cups hot soup into egg mixture. Return egg mixture to saucepan; stir over medium-low heat until heated through, about 5 minutes (do not boil). Add cayenne pepper. Season with salt. Ladle soup into bowls. Sprinkle with mint and serve.
Preparation Combine broth, garbanzo beans, garlic, turmeric and cumin seeds in large saucepan; bring to boil. Reduce heat and simmer soup 15 minutes. Whisk eggs and lemon juice in medium bowl until well blended. Gradually whisk 2 cups hot soup into egg mixture. Return egg mixture to saucepan; stir over medium-low heat until heated through, about 5 minutes (do not boil). Add cayenne pepper. Season with salt. Ladle soup into bowls. Sprinkle with mint and serve.
