The rheological properties of instant soup mixes from leafy vegetables with arrowroot starch at was determined at various shear rate 3.30, 5.50, 6.60, 11.0, 16.5, 27.5, 33.0, 55.0 (1/s) and at different concentrations (2:32%; 6:28%; 10:24%; 14:20% and 18:16%) of amaranthus: spinach were studied in the temperature ranges of 70, 80 and 900C. The leafy vegetable soups showed shear thinning (pseudoplastic) behaviour. The power law model was fitted to be adequate with R2 0.950 and MSE 0.072 for arrowroot starch to fit the flow curves of instant soups from leafy vegetable (Amaranthus: Spinach). The consistency coefficient ‘k’ increases from 0.075 to 3.695 with increase in temperature while the flow behaviour index ‘n’ decreases from 0.960 to 0.292 with increase in temperature from 70 to 90°C. The power law and exponential functions were used to determine the consistency index ‘k’ of leafy vegetables soup with arrowroot starch as a function of temperature and incorporated varied leafy vegetables (Amaranthus: Spinach) powder concentration. The effectiveness of developed combined models was judged by several statistical parameters. In general; exponential function fitted better for the effect of powder (Amaranthus: Spinach) concentration and combined effect of temperature was also fitted by the exponential function.