Do you like to try new recipes? Or are you a creature of habit? I’m a bit of both.
Food & Wine Magazine is chock full of tempting new recipes — and their January 2019 front cover recipe from Yasmin Khan‘s Zaitoun cookbook stole my heart. Say yes to Rocket Soup and let yourself get swept away to the moon and back.
- 2 T olive oil
- 1 medium onion, chopped
- 4 garlic cloves, crushed
- 1 t each ground turmeric, sea salt
- 1/2 t each black pepper, grated fresh nutmeg
- 1/4 t ground allspice
- 1 medium russet potato, chopped
- 4 c homemade chicken or vegetable stock
- 7 oz arugula
- 5 oz fresh spinach
- 1/2 c finely chopped cilantro
- 2% Greek yogurt, as garnish
- 1 T olive oil, as garnish
In a large pot, over medium heat, heat olive oil, then add onion and garlic and cook for 5 minutes, stirring, until softened. Add turmeric, nutmeg, salt, pepper and allspice and cook, stirring, for 2 minutes. Add potato and stock, bring to a boil, then simmer for 10 minutes. Put aside a small amount of arugula as garnish. Add spinach, cilantro and rest of the arugula to pot and simmer for 10 minutes. Blend, adjust seasoning, then serve garnished with a dollop of yogurt, a drizzle of oil and some fresh arugula. Serves 3 – 4.
- Did you know that arugula is also known as rocket, roquette, rugula and rucola?
- To the moon and back means more than anything or more than anything else, or a lot. FYI, it’s 477,710 miles to the moon and back.
- You can learn 81 out of this world facts about the moon.
- Here are some moon and back songs to entertain you while you make your Rocket Soup.
- Who can say “to the moon” without thinking of this duo?
- Who remembers how strong Popeye got from eating spinach?