Preparation Steps
1
Place cubed sweet potatoes in a baking pan or dish.
2
Season with salt and pepper and coat with olive oil.
3
Bake for 20 25 minutes, until soft.
4
Remove from oven and set aside.
5
In a dutch oven over medium heat, warm some olive oil.
6
Cook the chicken sausage until just browned.
7
Add in onion and mushrooms and cook for about 3 5 minutes, until softened.
8
Add in garlic, thyme, coriander, some sea salt and black pepper.
9
Stir in and cook for about 1 minute.
10
Pour in chicken stock and bring to a boil.
11
Reduce heat and simmer for about 5 10 minutes.
12
Add in roasted sweet potatoes and kale.
13
Push the kale down into the soup so its submerged.
14
Cook for about 3 5 minutes, until bright green and tender.