Sausage, Sweet Potato, and Kale Soup

Peel and dice the sweet potatoes into bite-sized cubes.

Dice the yellow onion.

Wash the kale thoroughly, remove the tough stems, and chop the leaves.

Finely chop the fresh sage leaves.

Mince the garlic cloves.

Remove the casings from the Italian sausage links.

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

Add the diced sweet potatoes and onions to the pot. Sauté for 5-7 minutes, until the onions are translucent.

Remove the cooked vegetables from the pot and set them aside in a bowl.

Add the remaining tablespoon of olive oil to the empty pot. Add the sausage and cook, breaking it up with a spatula, until it's browned and cooked through.

Return the cooked sweet potatoes and onions to the pot with the sausage.

Season with salt, chopped sage, black pepper, and paprika. Stir to combine.

Add the chopped kale and minced garlic to the pot and stir.

Pour in the chicken broth and the can of coconut milk. Stir everything together.

Bring the soup to a simmer and cook for 10-15 minutes, or until the sweet potatoes are fork-tender and the flavors have melded.

Ladle the hot soup into bowls and serve immediately.