Directions

Using a stock pot, heat olive oil over medium high heat. Sauté the red onion, shallots and apple until they just start to brown, about 5-8 minutes.

Add the sweet potato and cauliflower and stir for a minute or two.

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.

Add the spinach and kale and stir until they are wilted. Purée all the ingredients using a blender. Add sea salt and lemon juice to taste.

Variation: If you don’t like sweet potato, 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 than sautéing them, add to the stockpot and proceed with recipe.