10ouncesfully cooked chicken sausage*cut into 1/4-inch-thick slices (omit for vegan version)
2large garlic cloves,minced
1cayenne pepper,chopped (optional- if you like more spice)
2poundsred-skinned sweet potatoes (yams), (2 large or 3 small), peeled and cubed
1poundwhite-skinned potatoes, (1 large or 2 small), peeled and cubed
6cupschicken broth or vegetable broth
9ouncesbag fresh spinach
Cook quinoa in 1 3/4 cups of water by bringing to a boil and then simmering for 15-20 minutes until water is absorbed. Set aside.
Heat 2 tablespoons oil in large pot over medium-high heat. Add sausage; cook to just brown the pre-cooked meat. Transfer sausage to a plate lined with paper towels to drain.
Pour off a bit of the oil Add onions, garlic, and cayenne to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
Using potato masher or immersion blender, mash some of the potatoes in the pot.
Add browned sausage to soup, stir in spinach and simmer just until wilted, about 3 minutes.
Season with salt and pepper. Divide among bowls and top with a scoop of quinoa.
Use whatever sausage you like best but if it's not already cooked when you buy it then go ahead and cook it before starting the soup.