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.
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.
7 Reviews for Green Soup with Yams & Sage
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.
This is a good soup, but I make it and eat it because it is so healthy and low in calorie. I will be making it again, it's a nice start to a healthy week night dinner. I think it needs a little more spice (although I don't add the cayenne) I use an African Smoke spice that I bought a Trader Joe's and it makes everything smokey and delicious.