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:
covered percent of daily need
