Zubereitung

1. 1

   Place cubed sweet potatoes in a baking pan or dish. Season with salt and pepper and coat with olive oil.

2. 2

   Bake for 20 25 minutes, until soft.

3. 3

   Remove from oven and set aside.

4. 4

   In a dutch oven over medium heat, warm some olive oil.

5. 5

   Cook the chicken sausage until just browned.

6. 6

   Add in onion and mushrooms and cook for about 3 5 minutes, until softened.

7. 7

   Add in garlic, thyme, coriander, some sea salt and black pepper. Stir in and cook for about 1 minute.

8. 8

   Pour in chicken stock and bring to a boil.

9. 9

   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 its submerged. Cook for about 3 5 minutes, until bright green and tender.