Peruvian Lamb Soup with Garden Mint EO

Name: Peruvian Lamb Soup with Garden Mint EO
Total time: 8 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 l Lamb broth; 100 g Boiled lamb; 100 g Sweet corn, frozen; 100 g Boiled chickpeas; 100 g Tomato; 50 g Green onion; 2 pcs Garlic; 0.25 tsp Cumin seeds, ground; Salt, black pepper; 4 pcs Garden mint

CH Chef Alex Tolchev Follow

🕐 8 min 👁 2 Channel post →

A hearty and aromatic lamb soup with chickpeas and corn, complemented by a refreshing hint of mint. Wonderfully warming and energizing.

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Method

Bring the lamb broth to a boil in a pot.

Add the chickpeas, corn, and chopped cooked meat. Simmer for 5 minutes.

Add the tomatoes, green onions, garlic, spices, and cumin.

Simmer on low heat for another 3 minutes, then turn off the heat and let the soup cool down slightly.

Stir in the essential oil just before serving and mix well.

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Peruvian Lamb Soup with Garden Mint EO

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