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Sage Green Soup with Yams
Ingredients
- 3 tablespoons extra-virgin olive oil, divided, plus more for garnish
- 2 large onions, chopped
- 1 teaspoon salt, divided
- 2 tablespoons plus 4 cups water, divided
- 4 cloves garlic, sliced
- 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried
- 1 large bunch Tuscan, lacinato or Russian kale
- 2 medium or 1 very large Japanese yam or regular sweet potato (about 1 1/4 pounds)
- 14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
- 8 fresh sage leaves or 1 teaspoon crumbled dried
- 4 cups vegetable broth, store-bought or homemade
- Pinch of cayenne pepper
- 1 tablespoon fresh lemon juice, or more to taste
- Freshly ground pepper to taste
- 1 tablespoon agave nectar, or more to taste (optional)
- 16 fried sage leaves for garnish (see above)
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