Cut the sweet potato into small chunks and the fennel into slithers.
Finely chop up the onion and sauté with the coconut oil in a large pan for 5 minutes, add in the thyme and crushed garlic cloves for 30 seconds.
Throw in the sweet potato and fennel. Sauté for 5 minutes with a big pinch of salt and pepper. Throw on the kale and stock and cook for 40 minutes until the sweet potato is tender.
Finely chop the chilli and serve with fresh chilli, salt and pepper.
Images: Holly Clark Photography