Lemon Garbanzo Soup

Garbanzo BeansThis nourishing soup provides a bevy of nutrients, plus fiber and protein from low-glycemic garbanzo beans, which are also called chickpeas. And the spice/lemon zest combination gives it a zippy, summery flavor. Enjoy!

Serves: 4

Time to Table: 25 minutes

Healing Nutrient Spotlight:

  • Isoflavones, Curcumin, Lutein, Zeaxanthin
  • Excellent Source of Folate and Fiber
  • Good Source of Protein, Riboflavin, Magnesium, Potassium, Copper and Selenium

Ingredients:

3 cups organic baby spinach

1/2 tsp organic cayenne pepper

1/4 tsp cumin seed

1/2 tsp organic turmeric

4 cups organic low sodium chicken or vegetable broth

2 large organic egg whites

5 cloves organic garlic, chopped

1 16-oz can organic garbanzo beans, drained and rinsed

1/3 cup fresh organic lemon juice

1 tsp lemon zest (from an organic lemon)

4 slices lemon

Preparation:

Combine broth, garbanzo beans, garlic, cumin and turmeric in a large pot. Bring to a boil, reduce heat and simmer for 15 minutes.

Whisk eggs, lemon juice and zest in bowl. Whisk 2 cups of hot soup into the egg white mixture.

Add this mixture back to pot, along with baby spinach. Stir over medium-low heat for 5 minutes Add cayenne, ladle into bowls, float lemon slices on top and serve.

Nutritional Information:

162 calories, 2 g total fat, 0 g saturated fat, 0 g trans fat, 0.3 g monounsaturated fats, 0.7 polyunsaturated fats, 0 mg cholesterol, 865 mg sodium, 29 g carbohydrate, 6 g fiber, 1 g sugars, 9 g protein

[Ed. Note: Kelley Lunsford is the Founder & CEO of Healing Gourmet, a multimedia company that educates on how foods promote health and protect against disease. She is also the creator of Healing Gourmet's Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill, including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility. For more information click here.]

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