Rocket Soup

A blend of spinach, cilantro, and arugula anchors this delicate, vegetal soup from Yasmin Khan, author of Zaitoun.


    • 2 tablespoons light olive oil
    • 1 medium yellow onion, roughly chopped (about 2 cups)
    • 4 garlic cloves, crushed
    • 1 teaspoon ground turmeric
    • 1 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon grated fresh nutmeg
    • 1/4 teaspoon ground allspice
    • 1 medium russet potato, chopped
    • 4 cups homemade or low-sodium chicken or vegetable stock
    • 7 ounces arugula
    • 5 1/4 ounces fresh spinach
    • 1 ounce cilantro sprigs (about 1/2 packed cup)
    • Plain whole-milk Greek yogurt, for serving 
    • 2 tablespoons extra-virgin olive oil


  1. Heat light olive oil in a large saucepan over medium. Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
  2. Reserve a handful of arugula for garnish. Add spinach, cilantro, and remaining arugula to pan. Bring to a simmer over medium, and cook 10 minutes. Working in batches, transfer soup to a blender. Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth. Taste and adjust seasonings if needed, and divide among 4 bowls.
  3. Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.

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