• 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

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.