Spinach & Tangerine Soup
 
Prep Time: N/A
 
Notes: N/A
 
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: N/A
 

     
 
 
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