What to do when you have buckets of arugula? Soup, the answer is always soup.
Arugula, Soup/Chili, Spinach
Cook Time: 40 mins | Servings: Yield: 4
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 (veganize it!)
7 ounces arugula
5 1/4 ounces fresh spinach
1 ounce cilantro sprigs (about 1/2 packed cup)
Plain whole-milk Greek yogurt (or vegan sour cream), for serving
2 tablespoons extra-virgin olive oil
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.
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.
Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.