Arugula (Rocket) Soup

Greens and herbs are abundant this time of year, and it's just cool enough to still enjoy a warm bowl of soup. This week, I'm sharing one of my favorite recipes from the Palestinian cookbook Zaitoun by Yasmin Khan. This recipe is perfect for the season, featuring fresh spring greens like arugula, spinach, and cilantro, along with the last of the storage crops from last year, such as onions and potatoes.

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Arugula (Rocket) Soup

Ingredients:
1 yellow onion

4 garlic cloves

1 medium potato

1 liter chicken stock

1 teaspoon ground turmeric

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

Pinch of chili flakes

Salt and pepper

Olive oil

3 handfuls arugula

1 handful spinach

1 bunch cilantro

Directions:

1. Heat olive oil in a pan on medium

2. Add diced onion & garlic and cook for 5 minutes

3. Add spices and cook for another few minutes

4. Add potato and chicken stock and cook for 10 minutes

5. Add greens and cook until wilted

6. Blitz until smooth using an immersion blender (or countertop blender)

7. Taste and adjust seasoning as needed

8. Serve with Greek yogurt and olive oil