Spicy Arugula Soup with Greek Yogurt

Recipe: Spicy Arugula Soup with Greek Yogurt

Ingredients List:

1 medium yellow onion chopped

4 cloves garlic, chopped

1 russet potato

4 cups chicken (or vegetable) stock

1 head cilantro

5 oz spinach

7 oz arugula

Spice Blend:

1/2 tsp turmeric

1/2 tsp black pepper

1/2 tsp nutmeg

1 tsp harissa powder

1 tsp salt

To Serve:

Olive oil

Greek Yogurt

Optional: Skirt steak, cooked to your liking

Step 1: Soup Base

Into a large soup pot, sauté on medium heat the chopped onion and garlic in 2 tbsp olive oil until translucent, 3-5 minutes. Add spice blend, mix to combine, and cook another minute. Peel & chop into 1/2 inch cubes one russet potato. Add 4 cups chicken stock and the chopped potato. Bring up to a boil and cook until the potatoes break easily when pierced with a fork (approximately 10 minutes)

Step 2: The Greens

To the pot while simmering, wilt & cook down 1 head of cilantro (stems removed), 5 oz spinach leaves, 7 oz of arugula, and cook for 10 minutes, stirring occasionally.

Step 3: Blend

Remove the mixture to a blender, and blend on high until bright green and fully puréed. Return back to soup pot, and check for seasoning (I often add extra harissa powder, and extra salt at this stage)

Step 4: Serve

In a bowl, spoon one serving of soup. In the center of the soup, add one large heaping spoonful of green yogurt and a drizzle of fresh extra virgin olive oil.

This meal happens to be delicious as both a soup, and a steak sauce, so I tend to serve it with a side of steak, often flank or skirt steak cooked to medium rare. That said, I’m not going to put a steak recipe here, as any steak will do!