Spinach and Tangerine Soup

Spinach and Tangerine Soup Recipe

| Servings: 4

Introduction

Spinach and Tangerine Soup is a flavorful and nutritious dish that combines the earthy taste of spinach with the tangy sweetness of tangerines. This soup is perfect for a light and refreshing meal, and is packed with vitamins and minerals.

History

This recipe has its roots in Middle Eastern cuisine, where the combination of spinach and citrus fruits is a common flavor pairing. The addition of tangerines adds a unique twist to the traditional spinach soup, giving it a bright and refreshing flavor.

Ingredients

3 pt (1.42 liters) of chicken stock
75 g of yellow split peas, soaked
25 g of unsalted butter
100 g of spring onions
5 ml / 1 tsp of turmeric
225 g of finely chopped spinach
60 ml of chopped parsley
50 g of chopped coriander
grated zest of 2 tangerines and juice of 3
30 ml of ground rice
150 ml of cold water
225 g of soured natural yoghurt
cream or crème fraîche

How to prepare

Boil the chicken stock.
Add the peas and simmer for 10 minutes.
Melt the butter in a pan and add the spring onions. Gently fry for 5 minutes.
Add the turmeric to the pan and then pour in the stock and peas.
Add the coriander, spinach, parsley, citrus rind, and juice to the pan.
Cover the pan and simmer for an additional 15 minutes, stirring occasionally.
Serve with a dollop of yogurt and garnish with fresh coriander.

Variations

Add a pinch of cayenne pepper for a spicy kick.
Substitute the tangerines with oranges or grapefruits for a different citrus flavor.
Add cooked chicken or shrimp for a protein boost.

Cooking Tips & Tricks

Make sure to finely chop the spinach and herbs to ensure a smooth and creamy texture in the soup.

- Be careful not to overcook the soup, as this can cause the spinach to lose its vibrant green color.

- Adjust the amount of tangerine juice to suit your taste preferences - you can add more or less depending on how tangy you like your soup.

Serving Suggestions

Serve the Spinach and Tangerine Soup with a side of crusty bread or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Simmer the soup gently to allow the flavors to meld together.

- Blend the soup with an immersion blender for a smooth and creamy texture.

Ingredient Substitutions

Use vegetable stock instead of chicken stock for a vegetarian version.

- Substitute the split peas with lentils or quinoa for a different texture.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Presentation Ideas

Garnish the soup with a swirl of crème fraîche and a sprinkle of fresh herbs for an elegant presentation.

Pairing Recommendations

Serve the Spinach and Tangerine Soup with a glass of chilled white wine or a fruity iced tea.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 5g

- Sugars: 8g

Fats

- Total Fat: 6g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 8g

Vitamins and minerals

Vitamin A: 120%

- Vitamin C: 70%

- Iron: 15%

- Calcium: 10%

Alergens

Contains dairy (butter, yogurt, crème fraîche)

Summary

This Spinach and Tangerine Soup is a nutritious and low-calorie dish that is rich in vitamins and minerals. It is a great option for a light and healthy meal.

Summary

Spinach and Tangerine Soup is a delicious and nutritious dish that is perfect for a light and refreshing meal. Packed with vitamins and minerals, this soup is a great option for a healthy and satisfying lunch or dinner.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Spinach and Tangerine Soup. It was a warm summer day and I had just returned from a trip to the farmers market with a bag full of fresh produce. As I was unpacking my goodies, I came across a bunch of vibrant green spinach and a few juicy tangerines. It was then that inspiration struck and I knew I had to create something delicious with these ingredients.

I grew up in a small village in Italy, where food was not just a means of sustenance, but a way of life. My grandmother, Nonna Maria, was an amazing cook and she passed down her love of cooking to me. She taught me how to make traditional Italian dishes, using fresh, seasonal ingredients and simple cooking techniques. I have fond memories of spending hours in the kitchen with her, watching as she worked her magic with pots and pans.

One of my favorite things about cooking is the way it can transport you to different times and places. With each dish I create, I am reminded of the people and experiences that have shaped me as a cook. This recipe for Spinach and Tangerine Soup is no exception. It combines the flavors of my childhood in Italy with a modern twist that reflects my travels and culinary adventures.

I first learned how to make this soup from a dear friend of mine, Rosa, who hails from Spain. She shared the recipe with me during a summer picnic in the park, where we spent the afternoon feasting on homemade dishes and swapping cooking tips. Rosa's version of the soup was a revelation - the tangy sweetness of the tangerines paired perfectly with the earthy flavor of the spinach, creating a dish that was both comforting and refreshing.

To make the soup, you start by sautéing onions and garlic in a bit of olive oil until they are soft and fragrant. Then you add in the spinach, letting it wilt down and release its vibrant green juices. Next, you pour in some vegetable broth and let the soup simmer until all the flavors have melded together. Finally, you stir in the freshly squeezed tangerine juice, which adds a bright, citrusy note to the dish.

I have made this soup countless times since that fateful picnic with Rosa, tweaking the recipe here and there to suit my tastes. Sometimes I add a pinch of red pepper flakes for a bit of heat, or a dollop of Greek yogurt for creaminess. No matter how I choose to make it, the soup never fails to bring a smile to my face and a warmth to my soul.

As I ladle out bowls of the Spinach and Tangerine Soup to my family and friends, I can't help but feel grateful for the culinary journey that has brought me to this moment. Each spoonful is a reminder of the love and care that goes into every dish I make, and the joy that comes from sharing good food with the ones you hold dear.

So the next time you find yourself with a bunch of fresh spinach and a few juicy tangerines, I urge you to give this recipe a try. Let it transport you to a place of warmth and comfort, where the flavors of the world come together in a simple, delicious bowl of soup. And who knows, maybe one day you'll pass it down to someone you love, just as I have done with you. Buon appetito!