Kale And Roasted Sweet Potato Soup With Chicken Sausage

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   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.

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   2. Put potatoes into the preheated oven and bake for 20-25 minutes or until soft. Remove from oven and set aside.

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   3. In a Dutch oven over medium heat, warm 2 tablespoons olive oil.

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   4. Add the chicken sausage and cook until just browned.

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

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

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   7. Stir and cook for about 1 minute.

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   8. Pour in chicken stock and bring to a boil.

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   9. Then reduce heat and simmer for about 5-10 minutes.

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    10. Add in roasted sweet potatoes and kale.

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    11. Push the kale down into the soup so it's submerged.

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    12. Cook for about 3-5 minutes, until kale is bright green and tender.

No additional tips available.