Lemon Soup with Garbanzo Beans
This light soup makes a lovely first course.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
Indian
Soup/Stew
Bean
Citrus
Herb
Wheat/Gluten-Free
Lemon
Summer
Bon Appétit
- 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.
