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Rocket Soup
This healthy vegetable soup is a blend of arugula (aka rocket leaves), spinach, cilantro, potato, and spices that's garnished with Greek yogurt.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 2 TBSP olive oil
- 1 yellow onion, diced
- 1 rib of celery, diced
- 4 garlic cloves, minced
- 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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