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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (3430g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 497 (39%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 7g|
|Cholesterol 140.2mg||43 %|
|Sodium 4143.9mg||143 %|
|Potassium 3487.8mg||92 %|
|Total Carbohydrate 111.1g||33 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 105.9g|
|Protein 75.6g||108 %|
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Calories per serving: 1260
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