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Spinach and Tangerine Soup

3 pt Chicken stock
75 g Yellow split peas; soaked
25 g Unsalted butter
100 g Spring onions
1 ts Turmeric
225 g Spinach; finely chopped
60 ml Parsley; chopped
50 g Coriander; chopped
Grated zest of 2 tangerines and juice of 3
Grated zest of 1 orange
30 ml Ground rice
150 ml Cold water
225 ml Natural yoghurt; soured cream or creme fraiche

Boil the chicken stock. Add the peas and simmer for 10 minutes. Melt butter in a pan and add the spring onion and gently fry for 5 minutes. Add the turmeric and then stir it into the stock and peas. Rinse out the pan with some stock.

Add the coriander, spinach, parsley, citrus rind and juice. Cover the pan and simmer for 30 minutes.

Mix the ground rice with cold water and stir into the soup over the pan and simmer for a further 15 minutes, stirring occasionally.

Serve with a little yoghurt and fresh coriander.

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