Spinach & Tangerine Soup



Preparation Time: 11 mins approx
 
Notes: This dish was first cooked whilst filming Coxon`s Royal Feast in South Africa with His Majesty King Letsie of Lesotho
 
Ingredients:

3 pints of chicken stock
75g of yellow split peas, soaked
 25g of unsalted butter
 100g of spring onions
5ml/1 tsp of turmeric
225g of spinach finely chopped
60ml of parsley chopped
50g coriander chopped Grated zest of
2 tangerines and juice of 3
 30ml of ground rice
150ml of cold water
225g of natural yoghurt, soured Cream or crème fraiche.
 
Method:

1. Boil the chicken stock. Add the peas and simmer for 10 minutes. Melt the butter in a pan and add the spring onions and gently fry for 5 minutes
2. Add the turmeric and then add to it the stock and peas
3. Add the coriander, spinach, parsley, citrus rind and juice. Cover the pan and simmer for a further 15 minutes, stirring occasionally.
4. Serve with a little yoghurt and fresh coriander
 
Serves: 4
 
     
 
 
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