2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
1 medium russet potato, chopped
4 cups low-sodium chicken or vegetable stock
7 ounces arugula
5 1/4 ounces fresh spinach
1/2 cup cilantro sprigs (optional)
Greek yogurt (optional)
Heat light olive oil in a large saucepan over medium. Add garlic and cook, stirring often, about 5 minutes. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
Add spinach, cilantro, and arugula to pan. Bring to a simmer over medium, and cook 10 minutes. Remove from heat. Using an immersion blender, process until smooth.
Spoon a tablespoonful of Greek yogurt onto the top of each serving of soup.