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

Ingreadients:

• 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

Direction

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.