Spinach and Tangerine Soup RecipeOrigin: Lesotho Period: Traditional |
Ingredients:
1.5l chicken stock 
Spinach and Tangerine Soup Preparation:Method: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 coriander over the top. Serve immediately. |
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Other recipes with tangerines and onions as primary ingredients: Couscous Marrakech Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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