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