Kale and Roasted Sweet Potato Soup with Chicken Sausage

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.