Kale and Roasted Sweet Potato Soup with Chicken Sausage

Name: Kale and Roasted Sweet Potato Soup with Chicken Sausage
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Indian
Ingredients: 3 pieces Sweet Potato (3 medium sweet potatoes, coarsely cubed); 1 piece Yellow Onion (1 medium yellow onion, thinly sliced); 5 cup Kale (5 cups chopped kale, stems removed); ⅓ cup Mushroom (1/3 cup mushrooms, sliced); 6 oz Chicken Sausage (6 ounces (about 3 links) chicken sausage, sliced); 6 cup Chicken Broth (6 cups chicken stock); 1 clove Garlic (1 clove garlic, thinly sliced); ½ tsp Dried Thyme (1/2 teaspoon dried thyme); ½ tsp Ground coriander (1/2 teaspoon ground coriander); ¼ tsp Red Pepper Flakes (1/4 teaspoon chili flakes); 0 pieces Sea Salt (sea salt); 0 pieces Black Pepper (black pepper); 0 pieces Olive Oil (olive oil)

65 minIndian

Servings4

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Gluten Free
Dairy Free
Paleo
Whole30

Steps

1Place cubed sweet potatoes in a baking pan or dish. Season with salt and pepper and coat with olive oil.
2Bake for 20 25 minutes, until soft.
3Remove from oven and set aside.
4In a dutch oven over medium heat, warm some olive oil.
5Cook the chicken sausage until just browned.
6Add in onion and mushrooms and cook for about 3 5 minutes, until softened.
7Add in garlic, thyme, coriander, some sea salt and black pepper. Stir in and cook for about 1 minute.
8Pour in chicken stock and bring to a boil.
9Reduce heat and simmer for about 5 10 minutes.
10Add in roasted sweet potatoes and kale.
11Push the kale down into the soup so its submerged. Cook for about 3 5 minutes, until bright green and tender.