Detox Comfort Stew

Serves : 4


  • 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
  • 2 pints chicken or vegetable stock
  • 1 cup baby spinach
  • 1 cup baby kale
  • Juice of 1 lemon (or more to taste)
  • Sea salt to taste


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.