First course

Cypriot Arugula Soup

Name: Cypriot Arugula Soup
Total time: 38 min
Ingredients: 1 bunch Kaffir lime leaf; 1 bunch Arugula; 87 g Green olives; 17 ml Peanut oil; 1 bunch Purslane; 6 g Salt; 91 ml Greek yogurt; 2 g Cardamom; 175 ml Beef stock

by Andrii M.

Cooking time38 min

Calories451 kcal / portion

Creation dateJul 29, 2026

Rating

Arugula1 bunch21 kcal
Beef stock175 ml23 kcal
Cardamom2 g6 kcal
Greek yogurt91 ml88 kcal
Green olives87 g126 kcal
Kaffir lime leaf1 bunch16 kcal
Peanut oil17 ml150 kcal
Purslane1 bunch20 kcal
Salt6 g0 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A velvety bowl built around arugula, simmered with green olives and purslane in a fragrant beef stock. 1. Warm peanut oil in a large pot and sweat green olives and purslane with arugula until softened. 2. Pour in the beef stock, season with salt and cardamom, and simmer for 38 minutes. 3. Stir in greek yogurt off the heat for a silky finish. Finish with kaffir lime leaf and serve piping hot.

Allergens

PeanutsMilk