1 pound russet potatoes, peeled and cut into 1-inch pieces
1 tsp ground ginger
1/2 tsp ground turmeric
salt & freshly ground black pepper
4 cups water
10 ounces fresh baby arugula
5 ounces fresh baby spinach
1 bunch fresh cilantro leaves
plain whole-milk Greek yogurt for serving
DIRECTIONS
Heat the olive oil in a large dutch oven or large pot over medium-high heat.
Add the onion, celery, and garlic to the pot and cook, stirring often, until the onion has softened a bit, about 5 minutes.
Stir in the potato, ginger, turmeric, and 1 tsp salt then pour in the water and bring to a boil.
Reduce the heat to medium and simmer, stirring occasionally, until potatoes are tender, about 10 minutes.
Add the arugula, spinach, and cilantro to the pot then continue to simmer the soup, stirring occasionally, until the greens have wilted, about 5 minutes.
Take the soup off the heat then use an immersion blender, or a stand blender in batches, to puree the soup.
Taste the soup and season with additional salt & pepper if needed.
Ladle the soup into bowls and garnish with Greek yogurt.
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