Low-Calorie • Vegetarian • Gluten-Free

Active 1 hr

Total 1 hr

Green Soup with Yams & Sage

The rosy-skinned, light-fleshed Japanese yam is more dry and starchy than the typical orange sweet potato. While it gives this soup a nice texture, any sweet potato can be used.

• 3 tablespoons extra-virgin olive oil, divided, plus more for garnish
• 2 large onions, chopped
• ¾ teaspoon salt, divided
• 2 tablespoons plus 4 cups water, divided
• 4 cloves garlic, sliced
• 1 teaspoon chopped fresh thyme leaves or ½ teaspoon dried
• 1 large bunch Tuscan, lacinato or Russian kale
• 2 medium or 1 very large Japanese yam or regular sweet potato (about 1¼ pounds)
• 14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
• 8 fresh sage leaves or 1 teaspoon crumbled dried
• 4 cups low-sodium vegetable broth
• Pinch of cayenne pepper
• Ground pepper to taste
• 1 tablespoon fresh lemon juice, or more to taste
• 1 tablespoon agave nectar, or more to taste (optional)
• 16 fried sage leaves for garnish (see Tip, opposite)

1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and ¼ teaspoon salt; cook, stirring frequently, until the onions are beginning to brown, about 5 minutes. Reduce the heat to low, stir in 2 tablespoons water, garlic and thyme and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.

2. Meanwhile, remove tough stems and ribs from kale and coarsely chop the greens. Peel yam (or sweet potato) and dice into 1-inch pieces. Coarsely chop spinach; set aside.

3. Combine the remaining 4 cups water and ½ teaspoon salt in a large pot; add the kale, yam (or sweet potato) and sage. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes.

4. Stir in the spinach, return to a simmer, cover and cook, stirring once, for 10 minutes more. When the onions are caramelized, stir a little of the simmering liquid into them; add to the soup. Add broth; return to a simmer, cover and cook for 5 minutes more.

5. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches. (Use caution when blending hot liquids.) Stir in cayenne, a few grinds of pepper and 1 tablespoon lemon juice. If the soup is too sweet for your taste, add more lemon juice; if it’s too tart, add agave nectar, if desired. Just before serving, whisk the remaining 1 tablespoon oil into the hot soup. Garnish each bowl of soup with a drizzle of oil and 2 fried sage leaves, if desired.

Serves 8: about 1½ cups each

Calories 134 | Fat 6g (sat 1g) | Cholesterol 0mg | Carbs 19g | Total sugars 5g (added 0g) | Protein 3g | Fiber 4g | Sodium 361mg | Potassium 534mg.

Nutrition bonus: Vitamin A (295% daily value) | Vitamin C (46% dv) | Folate (25% dv).

For fried sage leaves, heat ½ inch olive oil in a small saucepan over medium-high heat. Add sage leaves; fry just until crisp, 1 to 3 minutes. Remove with a slotted spoon and drain on a paper towel.