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Butha-buthe (Spinach and Tangerine Soup)

Spinach and Tangerine Soup is a traditional Lesothan recipe for a classic soup of spinach, tangerine juice and zest cooked in chicken stock flavoured with split peas and onions and thickened with gorund rice and yoghurt. The full recipe is presented here and I hope you enjoy this classic Lesothan version of: Spinach and Tangerine Soup.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Lesotho Recipes


Ingredients:

1.5l chicken stock
75g yellow split peas
25g unsalted butter
100g spring onions, chopped
1 tsp ground turmeric
225g fresh spinach (typically Swiss chard), finely chopped
40g parsley, chopped
50g coriander, chopped
grated zest of 2 tangerines
juice of 3 tangerines
20g ground rice or rice flour
150ml cold water
225g natural yoghurt

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 occasionally.

Ladle the soup into dishes, garnish with a dollop of yoghurt and sprinkle fresh coriander over the top. Serve immediately.