Lemon Soup with Garbanzo Beans

1. 1

   Combine broth, garbanzo beans, garlic, turmeric and cumin seeds in large saucepan; bring to boil.

2. 2

   Reduce heat and simmer soup 15 minutes.

3. 3

   Whisk eggs and lemon juice in medium bowl until well blended.

4. 4

   Gradually whisk 2 cups hot soup into egg mixture.

5. 5

   Return egg mixture to saucepan; stir over medium-low heat until heated through, about 5 minutes (do not boil).

6. 6

   Add cayenne pepper.

7. 7

   Season with salt.

8. 8

   Ladle soup into bowls.

9. 9

   Sprinkle with mint and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.