Time: 90 mins
Servings: 6
Calories per serving: 399
Reheating: Refridgerate, or freeze the soup. Reheat in microwave and add fresh noodles.
Ingredients
- 80 g clarified butter (or regular butter with a dash of olive oil)
- 2 onions
- 10 garlic cloves
- 1.5 tsp. tumeric
- 1 tin chickpeas
- 1 tin butterbeans
- 225 g yellow split peas
- 2 litres vegetable stock
- 35 g parsley - chopped
- 15 g corriander - chopped
- 15 g dill chopped
- 100 g spring onions
- 150 g baby spinach
- 100 g linguine
- 150 g soured cream
- 1.5 tbsp. white wine vinegar
- 3 limes
Method
- fry onion and garlic in the butter for 20 mins
- add tumeric 0.5 tsp. salt and some pepper
- add chickpeas, butterbeans, split peas and stock - simmer for 35 mins (skimming froth), until peas cooked
- add herbs, spring oniont and spinach - cook for another 15 mins
- add more stock/water if necessary
- add noodles and cook for 10 mins
- stir in soured cream and vinegar
- serve with lime wedges