Ingredients
- 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
- 7 ounces arugula
- 5 1/4 ounces fresh spinach
- 1 ounce cilantro sprigs (about 1/2 packed cup)
- Plain whole-milk Greek yogurt, for serving
- 2 tablespoons extra-virgin olive oil
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