Lesothan Spinach and Tangerine Soup

Ingredients:

1.5 l chicken stock

75 g yellow split peas

25 g unsalted butter

100 g spring onions, chopped

1 tsp ground turmeric

225 g fresh spinach, finely chopped

40 g parsley, chopped

50 g coriander, chopped

Grated zest of 2 tangerines

Juice of 3 tangerines

20 g ground rice or rice flour

150 ml cold water

225 g natural yoghurt

Cooking Instructions:

Soak the split peas over night. The following day add the chicken stock to a pan and bring 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 minutes then add the cold water and ground rice and stir in. Transfer the contents of the pan to the stock pot then add the coriander, spinach, parsley and tangerine zest and juice to the pan, cover and cook for 15 minutes, stirring occasionaly. Ladle the soup into dishes, garnish with a dollop of yoghurt and sprinkle fresh corinader over the top. Serve immediately.

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