Go Back
+ servings

Rocket Soup (Shorbat Jarjir)

Total Time 40 minutes
Servings 4


  • 2 tbsp light olive oil
  • 1 medium yellow onion, roughly chopped (about 2 cups)
  • 4 garlic cloves, crushed
  • 1 tsp ground turmeric
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp grated fresh nutmeg
  • 1/4 tsp ground allspice
  • 1 medium russet potato, chopped
  • 4 cups homemade or low-sodium chicken or vegetable stock
  • 4 oz arugula
  • 5 1/4 oz fresh spinach
  • 1 oz

    cilantro sprigs (about 1/2 packed cup)

  • plain whole-milk Greek yogurt, for serving 
  • 2 tbsp 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.
Suggested Pairing: Lime-scented dry Riesling.
This recipe is gluten-free. 
Copied Print