A blend of spinach, cilantro, and arugula anchors this delicate, vegetal soup from Yasmin Khan, author of Zaitoun. Warming spices like nutmeg, allspice, and turmeric amplify the verdant flavors of the greens; a single potato adds light, silky texture; and a drizzle of olive oil and dollop of yogurt enrich the soup without weighing it down. Great soups are all about balance, and this one nails it.
Rocket Soup (Shorbat Jarjir)
PHOTO P. 93
TOTAL 40 MIN; SERVES 4
This Palestinian soup is all about the greens and stock. Seek out spicier, mature arugula at the store or farm stand, and break out a homemade batch of broth from the freezer (or use your favorite storebought brand). A final dollop of yogurt adds just the right amount of richness.
2 Tbsp. light olive oil
1 medium yellow onion, roughly chopped (about 2 cups)
This story is from the January 2019 edition of Food & Wine.
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This story is from the January 2019 edition of Food & Wine.
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