Kale and roasted sweet potato soup with chicken sausage
A hearty and nutritious soup featuring kale, roasted sweet potatoes, and chicken sausage. This recipe is gluten-free, dairy-free, paleolithic, and primal, making it suitable for various dietary preferences. It is perfect for Autumn and provides a good source of vitamins and minerals like Vitamin A and Vitamin C.
Ingredients
sweet potato
3 medium
yellow onion
1 medium
kale
105 g
mushroom
32 ml
chicken sausage
170.1 g
chicken stock
1.44 l
garlic
1 clove
dried thyme
0.5 tsps
ground coriander seeds
0.5 tsps
red pepper flakes
0.25 tsps
sea salt
4 servings
black pepper
4 servings
olive oil
4 servings
Method
- 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.
Nutrition:
Carbs
56 g
Fat
25 g
Protein
21 g
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