Kale and Roasted Sweet Potato Soup with Chicken Sausage
By: Mona L.
Published: Monday, October 1, 2012 - 7:47am

Ingredients




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

Preparation

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.

About

This is a soup that's perfect for Fall. It'll warm your insides and is packed with nutrition. It's full of dark green kale and roasted sweet potatoes that thicken the soup slightly. Use a chicken sausage  or meat of your choosing to add your desired flavor to the soup. We've made several versions of this soup using different type of meat, including jalapeno chicken sausage, sweet apple chicken sausage, hot Italian sausage, and shredded chicken breast. No matter what you pick, this soup will be delicious!

Comments:
Mona L.

Great recipe - thanks for checking it out!