Spinach and Tangerine Soup

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.

Directions

 * 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