Kale and Roasted Sweet Potato Soup with Chicken Sausage
Ingredients
sweet potatoes3 medium
onion1 medium
kale5 cups
mushrooms0.33333334 cup
chicken sausage6 ounces
chicken stock6 cups
garlic1 clove
thyme0.5 teaspoon
ground coriander0.5 teaspoon
chili flakes0.25 teaspoon
sea salt4 servings
pepper4 servings
olive oil4 servings
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Place cubed sweet potatoes in a baking pan or dish.
Season with salt and pepper and coat with olive oil.
Bake for 20 25 minutes, until soft.
Remove from oven and set aside.
In a dutch oven over medium heat, warm some olive oil.
Cook the chicken sausage until just browned.
Add in onion and mushrooms and cook for about 3 5 minutes, until softened.
Add in garlic, thyme, coriander, some sea salt and black pepper.
Stir in and cook for about 1 minute.
Pour in chicken stock and bring to a boil.
Reduce heat and simmer for about 5 10 minutes.
Add in roasted sweet potatoes and kale.
Push the kale down into the soup so its submerged.
Cook for about 3 5 minutes, until bright green and tender.
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