I was out of thyme so substituted marjoram. Not sure that thyme would have made a significant difference in the overall taste. I prefer this as a cold soup but I doubt I will make this recipe again as the overall flavor and texture was not a big hit with either me or my husband.
Green Soup with Yams & Sage
From EatingWell: September/October 2011
This kale-and-spinach soup has a beautiful complexity. It’s slightly sweet, with a bright note of lemon and the subtle aromatics of thyme, sage and garlic. Japanese yams are marvelously flavorful; they have a dark purplish skin and are snow-white inside. Ask for them at your farmers’ market or grocery, but if they are unavailable, regular sweet potatoes can be substituted. Recipe by Anna Thomas for EatingWell.
8 Reviews for Green Soup with Yams & Sage
The preparation is simple (omitted the fried sage) and the outcome is superb. Loved the flavor and texture, along with the nutritional value. I'm making it again for the second time this month.
I know this recipe was given as a great fall or winter soup, but during summer I have been making BATCHES of this soup with the bountiful greens I have been getting. Don't feel the need to use only spinach or kale. I have used various lettuces and chard and even bok choy. So versitile and so delicious. Makes a great, light summer soup that even my husband loves. (I have added small amount of wine to the onions before adding them to the pot and its yummy!)
I have made this soup a couple of times now. Definitely use the white Japanese sweet potatoes if you can find them, they do make a difference. I like things spicy so added more cayenne. Did not make the sage leaves. I like it with a dollop of fresh goat cheese and some croutons.
Because of the yams, this green soup is kind of a scary color green, but it tastes really good. The carmalized onions make this soup. I would suggest adding more cayenne.