Kale and Roasted Sweet Potato Soup with Chicken Sausage

Ingredients

• 3 medium sweet potatoes and into cubed
• 1 medium onion yellow thinly sliced
• 5 cups kale chopped
• 0.3 cup mushrooms sliced
• 0.3 cup mushrooms sliced
• 6 ounces mild chicken sausage sliced ( 3 links)
• 6 cups chicken stock see 
• 1 clove garlic thinly sliced
• 0.5 teaspoon thyme dried
• 0.5 teaspoon ground coriander 
• 0.3 teaspoon pepper 
• 4 servings sea salt 
• 4 servings pepper black
• 4 servings olive oil 

Equipment

• oven
• baking pan
• dutch oven

Directions

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.
3. Remove from oven and set aside.
4. In a dutch oven over medium heat, warm some olive oil.
5. Cook the chicken sausage until just browned.
6. Add in onion and mushrooms and cook for about 3 5 minutes, until softened.
7. Add in garlic, thyme, coriander, some sea salt and black pepper. Stir in and cook for about 1 minute.
8. Pour in chicken stock and bring to a boil.
9. Reduce heat and simmer for about 5 10 minutes.
10. Add in roasted sweet potatoes and kale.
11. Push the kale down into the soup so its submerged. Cook for about 3 5 minutes, until bright green and tender.