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Spring is a little over a week away and I can’t tell you how happy that makes me. Making it to March every year feels like a huge weight off my shoulders. Even Daylight Savings, which is a completely useless and absurd thing we still somehow do, is something I look forward to just because of that blessed extra hour of daylight in the evening. I struggle all winter long to just function and I swear the minute March comes around, I start to feel human again.

Now, if I had to pick some sort of colder temps “silver lining”, it would be soup. I really love soup season. Not only are soups perfect for meal prep, but they’re comforting and satisfying and warming. All things I desperately need more of in the wintertime. This soup was inspired by this SkinnyTaste recipe with just a few tweaks to make it work with the candida diet.

Candida-diet friendly sweet potato, swiss chard, and chicken sausage soup.
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This soup was inspired by this SkinnyTaste recipe with just a few tweaks to make it work with the candida diet. It’s super satisfying and freezes beautifully. Plus, it makes me slightly less annoyed that it’s still snowing in March.



  • 12 oz Italian chicken sausage*
  • Olive oil
  • 1 onion
  • 2 medium carrot
  • 4-6 cloves garlic
  • 6 cups chicken broth
  • 2 medium white-flesh sweet potatoes
  • Couple sprigs fresh thyme
  • Bay leaf
  • 1 bunch swiss chard
  • Salt and pepper, to taste


Heat about a tablespoon of olive oil in a large pot over medium heat. Slice sausage into ½” rounds and add to pot, stirring occasionally, until heated through and browned. Remove from pot and set aside.

Add another tablespoon of olive oil to the pot, then add the onion and carrot. Stir to coat in oil and cook for 3-5 minutes, stirring frequently, until onion begins to get translucent. Add garlic and stir, cooking for an additional 30 seconds.

Add in the chicken broth, thyme, and bay leaf. Bring to boil, then reduce to a simmer. Cover and let simmer for 10-15 minutes, until sweet potato is tender and can be easily pierced by a knife.

While soup is simmering, wash the swiss chard and remove the tough center stems. Stack the leaves on top of each other and slice into ribbons.

Once sweet potatoes are tender, remove thyme stems and bay leaf from the pot. Add the sliced swiss chard, as well as salt and pepper, to taste. Let simmer for another 5 minutes to wilt the swiss chard, then serve.

*I used the Applegate Organics Sweet Italian Chicken Sausage, which has zero sugar or any other weird ingredients.