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Roquette Soup with Turmeric and Sour Cream

A simple soup that can take any vegetable you'd got, almost! Combine spinach and arugula into a silky soup that is bound to please and refresh the palette. Make this Roquette soup for soup season or any time you have unused salad greens in the fridge.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Soup
Cuisine: American
Keyword: arugular soup, green soup, rocket soup, roquette soup, soup, spinach soup
Servings: 4 people
Author: Kanika Samra

Equipment

  • Pressure cooker/Instant Pot
  • Immersion blender or food processor
  • Sauce pan
  • Box grater or zester

Ingredients

  • 1 cups Arugula/Roquette/Rocket steamed (more if starting with raw leaves)
  • 1 cup Palak/Spinach steamed (more if starting with raw leaves)
  • 3-4 Lehsun/Garlic cloves smashed, peeled and chopped
  • 1 1" piece Adrak/Ginger washed and chopped
  • 1/2 Piyaz/Onion cleaned and sliced
  • 1 or 2 Aloo/Potato, small steamed
  • 1/2 Simla Mirch/Green Pepper/Capsicum sliced
  • 2 tbsp Unsalted Butter/Olive Oil
  • Whole spices optional - any that you'd lile to use
  • Ground spices (such as chili powder/nutmeg) optional - any that you'd like to use
  • Salt and Pepper to taste
  • 1/2 tsp Haldi/Turmeric powder
  • 2 tsp Grated Turmeric root washed and grated
  • 1 cup Water or more as needed
  • Juice of 1 lime or more as needed
  • 1 tbsp Sour Cream per serving
  • Extra Virgin Olive Oil for serving

Instructions

  • First, prep the greens. Steam in a pressure cooker or instant pot. Or blanch them in a pot of water. Read recipe for more tips.
  • Next, prep the potato. Wash and scrub clean, then peel and dice into cubes. Blanch in boiling water or steam in a pressure cooker or instant pot. Prep any other vegetables such as peppers, carrots or courgettes that you plan to use. Clean, peel and cube/slice them too. These will easily cook when everything steeps together in a pot.
  • Prep garlic, ginger, onion and turmeric. Smash and peel garlic and roughly chop it. Clean and chop ginger. Wash and clean turmeric (this is for fresh turmeric root) grate about 2 teaspoons worth. Clean and slice onion.
  • Put a deep sauce pan on the stove at medium high heat. Melt butter in it or use olive oil. Sauté ginger and garlic until aromatic and starting to brown. Add any whole spice you want to use. Next, add onion and sauté until translucent. Then add already steamed potatoes and greens or any other vegetables you are using. Sauté and simmer in the moisture greens would release. Add 1 tsp grated turmeric reserve rest for serving. Season with salt and pepper, add ground turmeric and other ground spices like chilli powder. Add about 1 cup of water and continue to simmer on medium heat for 10 minutes.
  • Finally, blend the stew. I used my immersion blender. If using a jar blender, allow the stew to cool down. Remove any whole spices you’ve used. Then blend the soup and return to a simmer. I add juice of half a lime at this point and turn off the heat. 
  • Ladle the soup into bowls, drizzle extra virgin olive oil on top, a few cracks of black pepper, some chilli flakes, a tablespoon (or more) of sour cream (or greek yogurt) and garnish with a few strands of grated turmeric. Keep lime at hand and slice some more if one lime isn’t enough! Serve with toasted bread to sop it up.

Notes

Sour cream or yogurt add a tartness that complements the silky texture of the soup as well as cuts through the fat, even the little the we have here.
I am still experimenting combinations of vegetables for this soup and there is really no end to experimentation. If you stumble upon a hit combination, please let us know!