Kale and Roasted Sweet Potato Soup with Chicken Sausage

• sweet potatoes3 medium
• onion1 medium
• kale5 cups
• mushrooms0.33333334 cup
• chicken sausage6 ounces
• chicken stock6 cups
• garlic1 clove
• thyme0.5 teaspoon
• ground coriander0.5 teaspoon
• chili flakes0.25 teaspoon
• sea salt4 servings
• pepper4 servings
• olive oil4 servings

Instructions

1. 1

   Place cubed sweet potatoes in a baking pan or dish.

2. 2

   Season with salt and pepper and coat with olive oil.

3. 3

   Bake for 20 25 minutes, until soft.

4. 4

   Remove from oven and set aside.

5. 5

   In a dutch oven over medium heat, warm some olive oil.

6. 6

   Cook the chicken sausage until just browned.

7. 7

   Add in onion and mushrooms and cook for about 3 5 minutes, until softened.

8. 8

   Add in garlic, thyme, coriander, some sea salt and black pepper.

9. 9

   Stir in and cook for about 1 minute.

10. 10

    Pour in chicken stock and bring to a boil.

11. 11

    Reduce heat and simmer for about 5 10 minutes.

12. 12

    Add in roasted sweet potatoes and kale.

13. 13

    Push the kale down into the soup so its submerged.

14. 14

    Cook for about 3 5 minutes, until bright green and tender.