Kale And Roasted Sweet Potato Soup With Chicken Sausage

• 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
• 1/3 cups Mushrooms, Sliced
• 1 clove Garlic, Peeled And Sliced
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Coriander
• 1/4 teaspoons Chili Flakes
• 6 cups Chicken Broth
• 5 cups Chopped Kale, Stems Removed
• Salt And Black Pepper To Taste

1. 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. 2. Put potatoes into the preheated oven and bake for 20-25 minutes or until soft. Remove from oven and set aside.
3. 3. In a Dutch oven over medium heat, warm 2 tablespoons olive oil.
4. 4. Add the chicken sausage and cook until just browned.
5. 5. Add in onion and mushrooms and cook for about 3-5 minutes, until softened.
6. 6. Add in garlic, thyme, coriander, chili flakes, some sea salt and black pepper.
7. 7. Stir and cook for about 1 minute.
8. 8. Pour in chicken stock and bring to a boil.
9. 9. Then reduce heat and simmer for about 5-10 minutes.
10. 10. Add in roasted sweet potatoes and kale.
11. 11. Push the kale down into the soup so it's submerged.
12. 12. Cook for about 3-5 minutes, until kale is bright green and tender.

sweet potatoes, olive oil, sausage, yellow onion, mushrooms, clove garlic, thyme, coriander, ubc, chicken broth, salt

Taken from tastykitchen.com/recipes/soups/kale-and-roasted-sweet-potato-soup-with-chicken-sausage/ (may not work)