Instant Pot Directions:

• Select the saute setting and heat the 2 tablespoons of olive or avocado oil for a minute, and then add the ground beef and chop it while it browns with a large spatula or wooden spoon.
• Add the chopped onion and cook for 3-5 minutes until the onions look translucent.
• Add sweet potatoes, one bag of frozen cauliflower, beef broth, bay leaves, Herbamare, salt & pepper.
• Select the manual setting and set it for 8 minutes.
• Cook the second bag of cauliflower according to the package directions. When finished, drain and place in a food processor and process until smooth.
• When cooking time is done, do a quick release and press stop. Remove the lid and, using a pair of kitchen shears, carefully cut up the larger pieces of cauliflower. Then, add the pureed cauliflower, almond milk, and the torn spinach. Select the saute function and stir frequently until heated through about 5-8 minutes. Serve.

Stovetop Instructions:

• Heat oil in a Dutch oven over medium heat and add the ground beef. Chop the beef as it browns. Add chopped onions and cook until the onions start to look translucent. Add the beef broth, chopped sweet potatoes, one bag of frozen cauliflower, bay leaves, and seasonings. Bring to a boil over medium-high heat. Once it’s boiling, back the heat down to medium and keep the soup at a low boil for 20 minutes, stirring occasionally.
• While the soup is cooking, cook the other bag of cauliflower in another pot according to the package directions. Once tender, drain it, place it in a food processor, and puree until smooth.
• After the 20 minutes of cooking time for the soup is up, use a pair of kitchen shears to cut up the larger pieces of cauliflower carefully. Then add in the pureed cauliflower, almond milk, and torn spinach. Cook over medium heat for 5-8 minutes, stirring frequently. Serve.