Lettuce soup

• 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:

1. Heat 2 tbsp olive oil in large pan.
2. Saute onions for 5 mins, add garlic, and saute 2-3 more minutes
3. Add turmeric, salt, pepper, nutmeg and allspice and saute 3 more minutes
4. Add stock and potatoes and simmer for about 10 mins or until potatoes are tender
5. Add spinach, cilantro and arugula. Simmer for 10 more minutes
6. Toss into blender. Puree nicely.
7. Serve with a large dollup of yogurt, a sprinkling of arugula and a drizzle of your best oil

don’t: use too much potato