Spinach and Mandarin Soup

Ingredients for 8 servings:

• 3 liters of vegetable broth
• 3 onions
• 500 g fresh leaf spinach
• 150 g split peas or lentils, yellow
• 3 tsp turmeric powder
• 70 g rice flour or wheat flour
• 60 g margarine
• 1 kg mandarin orange(s)
• 1 bunch of parsley
• 1 bunch of coriander leaves
• 500 ml soy yogurt (yogurt alternative)
• 150 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 10 minutes

a dish from Lesotho

Chop the onions, spinach, parsley, and cilantro. Peel all but two of the mandarins. If using yellow split peas, soak them the day before or until the day of cooking. Soaking lentils before cooking is also sufficient. Bring the vegetable stock to a boil in a large pot. Then add the peas. Simmer over high heat for 20 minutes. Meanwhile, melt the margarine in another pot. Add the onions and sauté for 5 minutes until translucent. Sprinkle with the turmeric and fry for another minute. Meanwhile, in a bowl, mix the rice flour with 150 ml of water, then add to the onions. Mix and immediately pour into the large pot. Now add the spinach, parsley, and cilantro to the large pot. Grate the zest of the two remaining mandarins and add it to the pot, then squeeze the juice of the remaining mandarins over the pot. Simmer over low heat for another 20 minutes. Serve with 2 tablespoons of soy yogurt each.