Eurasian Lemon Soup with Chick Peas Recipe

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6 votes | 3631 views

This is a wonderfully flavored soup that is good for the first course of a dinner party, or the main meal for a regular weeknight. And it's extremely quick and easy to prepare, especially if you use canned chick peas. Serve it with crusty artisan bread. If you are meat eaters, you can add a little rotisserie chicken to it, but don't feel you need to.

Cook time:
Servings: 4-6
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Ingredients

Cost per serving $3.26 view details

Directions

  1. Combine the stock or 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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1251g
Recipe makes 4 servings
Calories 1086  
Calories from Fat 108 10%
Total Fat 12.66g 16%
Saturated Fat 1.93g 8%
Trans Fat 0.0g  
Cholesterol 104mg 35%
Sodium 3140mg 131%
Potassium 1845mg 53%
Total Carbs 197.27g 53%
Dietary Fiber 39.3g 131%
Sugars 0.64g 0%
Protein 49.2g 79%
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Reviews

  • John Spottiswood
    I really loved this soup. The cumin seed, turmeric, lemon, cayenne, and mint all play very nicely off each other. Its sort of like Greek soup meets Indian soup, and the result is a wonderful new combination of flavors. Enjoy!
    I've cooked/tasted this recipe!
    • John Jenkins
      A great easy-to-make soup which is packed with flavor and nutrition. I added some slices of hard boiled egg to each dish. Added more substance, color, and flavor.
      I've cooked/tasted this recipe!

      Leave a review or comment