Layers of Spiciness

I have a bunch of spinach and a bed of arugula that we have not eaten quickly enough and they are bolting. The arugula gets spicier the larger it grows so I decided to make a soup tonight utilizing both greens and some cilantro from the garden I need to use up before it turns to seed.

My friend Kim Fox brought me some spices that were too hot for her so I used the Arab masala in this soup. It made a spicy soup which was cooked with a dollop or Greek yoghurt. Served with a hunk of Union special sour dough and it was a yummy and healthy supper.

Spinach Arugula Soup

2 sweet onions chopped

4 cloves of garlic

2 T. Olive oil

1 T. Masala spice. You decide spice level.

1/4 t. Nutmeg

Salt and pepper

1 large potato – peeled and diced

6 cups of chicken stock

Five big handfuls of spinach leaves washed

Five big handfuls of arugula leaves washed

1 big handful cilantro leaves and stems washed

Greek yoghurt for garnish

In a big pot put the olive oil, onions and garlic and cook on medium heat for five minutes stirring often. When onions start to get to be translucent add the spices, cook another minute. Add the potato and the stock and bring to a boil. Reduce to simmer and cook for ten minutes.

Add the spinach, arugula and cilantro and cook for five more minutes.

Using a Stick blender blend the whole thing until smooth.

Serve with a dollop of Greek yoghurt.