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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
24 ounces Beleaves Frozen Cauliflower
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon turmeric
1 pound Beleaves Navy Beans, rinsed
2 carrots, chopped
4 onion cubes
2 garlic cubes
3 tablespoons chicken consommé powder
7 cups water
2 cups Beleaves Frozen Spinach
1 tablespoon lemon juice
salt, to taste
pepper, to taste
Preheat oven to 425 degrees Fahrenheit.
Add the dry beans, carrots, frozen cubes, consommé, and water to the instant pot. Pressure cook on high for 30 minutes, followed by a 20-minute natural release.
While the soup cooks, toss the cauliflower with oil, Italian seasoning, and turmeric in a large zip-top bag until evenly coated.
On a lined metal baking sheet, oven roast the cauliflower in a single layer for 25 to 30 minutes.
Quick-release any remaining pressure in the Instant Pot and open. Stir in frozen spinach, roasted cauliflower, a splash of lemon juice, and salt and pepper to taste.
Sponsored by Beleaves
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