Detox Comfort Stew

You will need:

• 2 tablespoons olive oil
• 1 small red onion, diced
• 2 shallots, diced
• ½ apple, peeled and diced
• 1 sweet potato, peeled and diced (about 3 cups)
• 2 cups cauliflower, separated into florets
• 1-quart chicken or vegetable stock
• 1 cup baby spinach1 cup baby kale
• Juice of 1 lemon (or more to taste)
• Sea salt to taste
  
  
  
  

Directions:

1. Using a heavy-bottom stockpot, heat olive oil over medium-high heat. Sauté the red onion, shallots, and apple until they just start to brown, about 5-8 minutes.
   
   
2. Add the sweet potato and cauliflower and stir for a minute or two.
   
   
3. Add the stock and bring to a boil. Reduce heat, cover and simmer until the cauliflower and sweet potato are soft about 15-20 minutes.
   
   
4. Add the spinach and kale and stir until they are wilted.
   
   
5. Purée all the ingredients using an immersion blender. If you prefer a very smooth soup, transfer to a blender to purée, working in batches.
   
   
6. Add sea salt and lemon juice to taste. 
   
   
   Variation: If you don’t like sweet potato, omit and add more cauliflower. You can also roast the cauliflower, onion, and apple, tossed with the olive oil, in a 400° oven for 25 minutes, rather thansautéing them, add to the stockpot and proceed with recipe.