Spinach and Tangerine Soup




Soak the split peas overnight. The following day add the chicken stock to a pan and bring it to a boil. Drain the split peas and add to the pan.

Reduce to a simmer and cook for 10 minutes. Meanwhile, melt the butter in a pan and add the spring onions. Fry gently for 5 minutes before adding the turmeric.

Fry for 1 minute, then add the cold water and ground rice, stir well.

Transfer the contents of the pan to the stock, then add the coriander, spinach, parsley and tangerine zest and juice to the stock, cover and cook for 15 minutes, stirring occasionaly.

Ladle the soup into dishes, garnish with a dollop of yoghurt (we forgot it for the picture) and sprinkle with fresh coriander over the top. Serve directly.