Kale and Roasted Sweet Potato Soup with Chicken Sausage

Kale and Roasted Sweet Potato Soup with Chicken Sausage requires approximately 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 529 calories, 21g of protein, and 26g of fat per serving. For $2.93 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. 2 people have made this recipe and would make it again. It works well as a reasonably priced main course. Winter will be even more special with this recipe. Head to the store and pick up chili flakes, mushrooms, garlic, and a few other things to make it today. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is tremendous. If you like this recipe, you might also like recipes such as Kale and Roasted Sweet Potato Soup with Chicken Sausage, Kale and Roasted Sweet Potato Soup with Chicken Sausage, and Sweet Potato, Sausage & Kale Soup.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

3 medium sweet potatoes, coarsely cubed

1 medium yellow onion, thinly sliced

5 cups chopped kale, stems removed

1/3 cup mushrooms, sliced

6 ounces (about 3 links) chicken sausage, sliced

6 cups chicken stock

1 clove garlic, thinly sliced

1/2 teaspoon dried thyme

1/2 teaspoon ground coriander

1/4 teaspoon chili flakes

sea salt

black pepper

olive oil

Equipment:

baking pan

oven

dutch oven

Cooking instruction summary:

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

 

Step by step:


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.


Nutrition Information:

Quickview
529 Calories
21g Protein
25g Total Fat
55g Carbs
65% Health Score
Limit These
Calories
529k
26%

Fat
25g
40%

  Saturated Fat
4g
28%

Carbohydrates
55g
19%

  Sugar
15g
17%

Cholesterol
40mg
14%

Sodium
1285mg
56%

Get Enough Of These
Protein
21g
43%

Vitamin A
32617IU
652%

Vitamin K
341µg
325%

Vitamin C
86mg
104%

Manganese
1mg
54%

Vitamin B2
0.74mg
44%

Vitamin B3
7mg
40%

Potassium
1317mg
38%

Vitamin B6
0.75mg
38%

Fiber
9g
37%

Calcium
287mg
29%

Copper
0.54mg
27%

Vitamin B1
0.38mg
25%

Phosphorus
240mg
24%

Folate
95µg
24%

Magnesium
89mg
22%

Iron
3mg
22%

Vitamin E
3mg
21%

Vitamin B5
1mg
16%

Selenium
10µg
15%

Zinc
1mg
10%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

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