Soupe aux épinards et à la tangerine du Lesotho
Spinach and Tangerine Soup (Butha-Buthe)
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Spinach and tangerine soup is a traditional recipe from Lesotho that combines the sweetness and sourness of the citrus with the earthiness of spinach.
Course: Soup
Cuisine: African, Mosotho
Servings: 8 people
Author: Kristina Todini
  • 3 quarts chicken broth
  • 3 onions , thinly sliced
  • 1 lb fresh spinach , finely chopped
  • ¾ cup yellow split peas
  • 3 teaspoons turmeric powder
  • cup rice flour
  • 4 tablespoons unsalted butter
  • 2 lb tangerines (or mandarins)
  • 1 bunch flat parsley , finely chopped
  • 1 bunch cilantro , finely chopped
  • 2 cups plain yogurt
  1. The day before, rinse the split peas and soak them in a large bowl of cold water.
  2. The next day, bring the chicken broth to a boil in a large pot.
  3. Rinse and drain the split peas and add them to a pot with the simmering chicken broth. Cover and cook over high heat for 20 minutes. Add boiling water if necessary, if the level is below the initial level.
  4. Add the butter in a pan and sauté the onions for 5 minutes over medium heat until translucent.
  5. Sprinkle turmeric on the onions and stir constantly over low heat for one minute.
  6. Dilute the rice flour into ½ cup of cold water and stir, then add this mixture to the onions and stir well. Pour this mixture immediately into the chicken broth.
  7. Add the spinach, parsley, half of the cilantro, the zest of 2 tangerines (or mandarins) and the juice of four.
  8. Cook for 20 minutes over low heat, stirring regularly.
  9. Serve in individual bowls, and pour 2 tablespoons of yogurt in the middle of the bowl and lightly sprinkle with cilantro.