Rasan soup recipe
information
Preparation time: 15 minutes, plus soaking,
Cooking time: 55 minutes,
Calories: 120 per portion
ingredients
100 g (4 oz) yellow split peas, soaked overnight and drained
1 onion, finely chopped
2 celery sticks, thinly sliced
1 small leek, trimmed and thinly sliced
2 teaspoons grated lemon rind
3 tablespoons lemon juice
1/2 teaspoon ground turmeric
2 tablespoons medium oatmeal
1 litre (1 3/4 pints) chicken stock
salt and pepper
4 tablespoons natural low-fat yogurt (optional)
4 thin lemon slices, to garnish
1 onion, finely chopped
2 celery sticks, thinly sliced
1 small leek, trimmed and thinly sliced
2 teaspoons grated lemon rind
3 tablespoons lemon juice
1/2 teaspoon ground turmeric
2 tablespoons medium oatmeal
1 litre (1 3/4 pints) chicken stock
salt and pepper
4 tablespoons natural low-fat yogurt (optional)
4 thin lemon slices, to garnish
method
1. Put the split peas, onion, celery, leek, lemon rind, lemon juice, turmeric and oatmeal into a saucepan, stir them together and pour on the stock. Bring to the boil, cover and simmer for 45 minutes.
2. Season with salt and pepper and simmer for a further 5 minutes.
3. Swirl the yogurt on top, if using, and garnish the soup with the lemon slices. Serve hot.
Turmeric not only gives a distinctive flavour to the soup but also adds colour. Buy all spices in small quantities and store them in a cool dark place.
2. Season with salt and pepper and simmer for a further 5 minutes.
3. Swirl the yogurt on top, if using, and garnish the soup with the lemon slices. Serve hot.
Turmeric not only gives a distinctive flavour to the soup but also adds colour. Buy all spices in small quantities and store them in a cool dark place.
serving amount
serves 4
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