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Stir in the broth, beans, sweet potatoes and kale. Stir in the garlic, salt and pepper. Sweet potatoes and kale are two peas in a pod.

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Ingredients of Kale and Roasted Sweet Potato Soup:

1. Provide 3 Sweet Potatoes , medium , cubed
2. Need 1 Yellow Onion , medium , thinly Sliced
3. Take 5 Cups Kale , chopped , stems removed
4. Provide 1/3 Cup of Mushrooms , Sliced
5. Provide 3 of Chicken Sausage
6. Make ready 6 Cups for Chicken Broth
7. You need 1 Clove Garlic
8. Make ready 1/2 Teaspoon for Thyme
9. Give 1/2 Teaspoon for Coriander
10. Give - Black Pepper
11. Need - Salt
12. Require for Olive Oil

In a small roasting pan, toss the sweet potatoes with salt, pepper and enough coconut oil to coat potatoes and pan. Chicken Sweet Potato and Kale Soup. This hearty soup - loaded with chicken, kale, sweet potatoes and veggies, will warm your bones on this cold winter we are having! And the leftovers are perfect for heating up for lunch the next day and can also be frozen for another night.

Kale and Roasted Sweet Potato Soup making:

1. Preheat oven to 400F. 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. Remove from oven and set aside.
3. In a dutch oven over medium heat, warm some olive oil.
4. Cook the chicken sausage until just browned.
5. Add in onion and mushrooms and cook for about 3 – 5 minutes, until softened.
6. Add in garlic, thyme, coriander, some sea salt and black pepper. Stir in and cook for about 1 minute.
7. Pour in chicken stock and bring to a boil.
8. Reduce heat and simmer for about 5 – 10 minutes.
9. Add in roasted sweet potatoes and kale.
10. Push the kale down into the soup so it’s submerged. Cook for about 3 – 5 minutes, until bright green and tender.

This Roasted Sweet Potato Soup is kinda sweet, really creamy, super smooth and loaded with so much flavour. The roasting of the vegetables brings out all of their beautiful flavours and aromas. It's beautifully spiced thanks to the cinnamon and the nutmeg, and has a subtle spiciness thanks to the black pepper added before roasting. Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño.

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