Kale and Roasted Sweet Potato Soup with Chicken Sausage
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
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.
Pairs Well With
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.