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Kale and Roasted Sweet Potato Soup with Chicken Sausage
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Description
This is a light and healthy soup that’s full of dark greens, sweet potatoes and chicken sausage. Use any type of chicken sausage, or even shredded chicken, to get the flavor you want!
Ingredients
- 3 Medium Sweet Potatoes, Cut Into 1" Cubes
- 2 Tablespoons Olive Oil Plus More To Drizzle Over The Potatoes Before Roasting
- 6 ounces, weight Chicken Sausage (about 3 Links), Sliced
- 1 Medium Yellow Onion, Sliced
- ⅓ cups Mushrooms, Sliced
- 1 clove Garlic, Peeled And Sliced
- ½ teaspoons Dried Thyme
- ½ teaspoons Coriander
- ¼ teaspoons Chili Flakes
- 6 cups Chicken Broth
- 5 cups Chopped Kale, Stems Removed
- Salt And Black Pepper To Taste
Preparation
1. Preheat oven to 400 F. Place cubed sweet potatoes in a baking pan or dish. Season with salt and pepper and coat with olive oil.
2. Put potatoes into the preheated oven and bake for 20-25 minutes or until soft. Remove from oven and set aside.
3. In a Dutch oven over medium heat, warm 2 tablespoons olive oil.
4. Add the chicken sausage and cook until just browned.
5. Add in onion and mushrooms and cook for about 3-5 minutes, until softened.
6. Add in garlic, thyme, coriander, chili flakes, some sea salt and black pepper.
7. Stir and cook for about 1 minute.
8. Pour in chicken stock and bring to a boil.
9. Then reduce heat and simmer for about 5-10 minutes.
10. Add in roasted sweet potatoes and kale.
11. Push the kale down into the soup so it’s submerged.
12. Cook for about 3-5 minutes, until kale is bright green and tender.
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