• Cooking Time: 45
  • Servings: 2-4
  • Preparation Time: 15


This is a light and healthy soup with a lot of greens! Feel free to omit the chicken sausage or substitute it with another type of protein, like shredded chicken breast.


  • 3 medium sweet potatoes, coarsely cubed
  • 1 medium yellow onion, thinly sliced
  • 5 cups chopped kale, stems removed
  • 1/3 cup mushrooms, sliced
  • 6 ounces (about 3 links) chicken sausage, sliced
  • 6 cups chicken stock
  • 1 clove garlic, thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon chili flakes
  • sea salt
  • black pepper
  • olive oil


  • 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 it’s submerged. Cook for about 3 – 5 minutes, until bright green and tender.

Categories: Stock  Vegetable 

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