Lesotho - Butha-buthe
Spinach and tangerine soup! Another soup. Sue me. I really thought that the tangerine (or mandarins in my case) would overwhelm the soup, but no. It actually was balanced quite nicely. Some spoonfuls had the taste of orange at the end, some had a lovely combination of orange and turmeric. It was nice. But I do wish the overall taste was stronger. But it’s still a lovely soup. Definitely perfect for autumn!
It’s crazy that I’m nearing 100 countries! It’s getting to a point that all the popular countries I wanted to do are done, and now I’m approaching the eenie-meenie territory. I would not have thought to choose this country and would’ve probably waited until way later to do it. So if any of you have a country suggestion I haven’t done yet, please don’t hesitate! I love hearing from you
3/4 cup yellow split peas
12 cups chicken broth (sub veggie stock to make it vegetarian)
3 onions (thinly sliced)
1 lb spinach, chopped
3 teaspoons turmeric
2/3 cup rice flour
4 tbsp butter
2 lb tangerines (sub mandarins)
1 bunch parsley (finely chopped)
1 bunch cilantro (finely chopped)
2 cups yogurt
Soak the yellow split peas overnight to soften them up. Or, depending on the packaging instructions, if it says to boil them for less than 30 minutes, you can technically forego the overnight step. I did, because I forgot about the soaking step.
In a large pot over medium-high heat, bring the broth to a boil. Give the split peas a rinse and drain them. Add them to the pot, cover and let boil for 20 minutes. If the instructions on the split pea packaging say 30 minutes, then boil for the 30 minutes. Add water if the broth starts to evaporate.
While the broth is going, heat a pan over medium heat. Add the butter and when ready, cook the onions for about 5 minutes, until soft and translucent. Sprinkle the onions with turmeric and change the heat to low. Saute and stir for about 1 minute.
In a mixing bowl, mix the rice flour with 1/2 cup of water. Add this mixture to the onions and stir until well combined. Once it is thoroughly combined, add it to the broth. Also add the spinach, parsley, half of the cilantro, the zest of 1 or 2 tangerines, and juice of half. Change the heat of the soup to low and cook for 20 minutes, while stirring occasionally.
You’re ready to serve! Put 2 small dollops of yogurt on top of your serving, and garnish with cilantro. Enjoy!
Recipe adapted from 196 Flavors.