Spinach & Tangerine Soup

Preparation Time: 11 mins approx
Notes: This dish was first cooked whilst filming Coxon`s Royal Feast in South Africa with His Majesty King Letsie of Lesotho

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.

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: 4
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