Step 1

Rinse the split peas and soak overnight in a bowl of water

Step 2

The next day, bring the chicken stock to a boil in a large pot.

Step 3

Add in the drained peas and simmer covered for about 20 minutes, Add in more water if necessary.

Step 4

Saute the onions with the butter in a frying pan until translucent. Add in turmeric and stir over low heat for a minute.

Step 5

Mix rice flour in 1/2 cup of cold water then add the onions and mix. Pour the mixutre into the chicken broth and stir.

Step 6

Add the chopped spinach and herbs and zest of the tangerines and the juice from all three.

Step 7

Cook for another 15 minutes on low heat stirring occasionally.

Step 8

Serve in bowls and top with a dollop of plain yogurt.

Step 9

Enjoy!