Rocket Soup (Shorbat Jarjir)

This soup was absolutely heavenly. It was a purée of all of my favorite greens with added silkiness from a single potato. Perfection!

This recipe was adapted from Food and Wine, contributed by Yasmin Khan, author of Zaitoun. I weighed all of the greens, added fresh lemon juice, and increased the garlic. I also incorporated my homemade turkey stock but vegetable stock could be easily substituted to make a vegetarian version. The original recipe recommends the use of spicier, mature arugula. I was upset that I didn’t make a double batch. Next time! 🙂

Yield: 4 servings

  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped (about 2 cups)
  • 6 garlic cloves, crushed
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon grated fresh nutmeg
  • 1/4 teaspoon ground allspice
  • 1 medium russet potato, chopped into 1/2-inch dice
  • 4 cups homemade chicken or vegetable stock
  • 7 ounces arugula (I used wild baby arugula)
  • 5 1/4 ounces fresh spinach (I used baby spinach)
  • 1 ounce cilantro sprigs (about 1/2 packed cup)
  • freshly squeezed juice from 1/2 a lemon
  • plain whole-milk Greek yogurt, for serving
  • 2 tablespoons extra-virgin olive oil
  1. Heat the olive oil in a large saucepan over medium. (I used an enameled cast iron pot.)
  2. Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes.
  3. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes.
  4. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
  5. 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.
  6. Working in batches, transfer soup to a blender. (Alternatively, use an immersion blender to purée the soup.) 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.
  7. Incorporate the fresh lemon juice.
  8. Taste and adjust seasonings if needed, and divide among 4 bowls.
  9. Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Rocket Soup (Shorbat Jarjir)

  1. I have a large box of arugula in my refrigerator and your soup sounds like the perfect way to use it…I can have salad any day. 🙂

  2. Love it!! My kind of food for sure 💚💚💚💚

  3. I’ve never tried Rocket soup but now you’ve got me thinking. Another idea for what to do with all the lovely fresh rocket in my vegetable boxes. xx

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