Name: Spinach And Tangerine Soup
Ingredients: 3 pt Chicken stock; 75 g Yellow split peas; soaked; 25 g Unsalted butter; 100 g Spring onions; 1 ts Turmeric; 225 g Spinach; finely chopped; 60 ml Parsley; chopped; 50 g Coriander; chopped; Grated zest of 2 tangerines and juice of; ; 3; Grated zest of 1 orange; 30 ml Ground rice; 150 ml Cold water; 225 ml Natural yoghurt; soured cream or; ; creme fraiche

It is wrong to wager with a trust fund. And all we have, as humans, is a trust fund. Everything we have is a trust from God, to be used for His glory. “[God] Himself gives to all mankind life and breath and everything” (Acts 17:25). Faithful trustees may not gamble with a trust fund. They work and trade: value for value, just and fair. This is the pattern again and again in Scripture. And when you are handling the funds of another, how much more irresponsible it is to wager!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Coxon’s kit, Coxon2	1	servings

INGREDIENTS

3	pt	Chicken stock
75	g	Yellow split peas; soaked
25	g	Unsalted butter
100	g	Spring onions
1	ts	Turmeric
225	g	Spinach; finely chopped
60	ml	Parsley; chopped
50	g	Coriander; chopped
		Grated zest of 2 tangerines and juice of
		; 3
		Grated zest of 1 orange
30	ml	Ground rice
150	ml	Cold water
225	ml	Natural yoghurt; soured cream or
		; creme fraiche

INSTRUCTIONS

Boil the chicken stock. Add the peas and simmer for 10 minutes. Melt butter
in a pan and add the spring onion and gently fry for 5 minutes. Add the
turmeric and then stir it into the stock and peas. Rinse out the pan with
some stock.
Add the coriander, spinach, parsley, citrus rind and juice. Cover the pan
and simmer for 30 minutes.
Mix the ground rice with cold water and stir into the soup over the pan and
simmer for a further 15 minutes, stirring occasionally.
Serve with a little yoghurt and fresh coriander.
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