Kale and Roasted Sweet Potato Soup with Chicken Sausage
  • Cooking Time: 45
  • Servings: 2-4
  • Preparation Time: 15
  • 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
  1. Place cubed sweet potatoes in a baking pan or dish. Season with salt and pepper and coat with olive oil.
  2. Bake for 20 – 25 minutes, until soft. Remove from oven and set aside.
  3. In a dutch oven over medium heat, warm some olive oil.
  4. Cook the chicken sausage until just browned.
  5. Add in onion and mushrooms and cook for about 3 – 5 minutes, until softened.
  6. Add in garlic, thyme, coriander, some sea salt and black pepper. Stir in and cook for about 1 minute.
  7. Pour in chicken stock and bring to a boil.
  8. Reduce heat and simmer for about 5 – 10 minutes.
  9. Add in roasted sweet potatoes and kale.
  10. Push the kale down into the soup so it’s submerged. Cook for about 3 – 5 minutes, until bright green and tender.
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.