Hearty flavorful soup that’s not too heavy.
Ingredients:
- 2 tablespoons olive oil (cooking)
- 2 tablespoons of your best olive oil (drizzling)
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, crushed
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- 1 medium russet potato, chopped (not a large russet)
- 5-6 cups chicken broth
- 6 ounces arugula
- 6 ounces fresh spinach
- 1 ounce cilantro
- Greek yogurt, for serving
Process:
- Heat 2 tbsp olive oil in large pan.
- Saute onions for 5 mins, add garlic, and saute 2-3 more minutes
- Add turmeric, salt, pepper, nutmeg and allspice and saute 3 more minutes
- Add stock and potatoes and simmer for about 10 mins or until potatoes are tender
- Add spinach, cilantro and arugula. Simmer for 10 more minutes
- Toss into blender. Puree nicely.
- Serve with a large dollup of yogurt, a sprinkling of arugula and a drizzle of your best oil
don’t: use too much potato
