Ingredients:
2 cups kale or spinach
2 cans chickpeas (drained and rinsed)
1 yellow onion
1.5 cups white mushrooms
3 large carrots (peeled and sliced)
3 celery stalks (sliced)
5 tsp minced garlic
1 tsp lemon juice
8 cups veggie broth (made using Better Than Bouillon Seasoned Vegetable Base – Organic Reduced Sodium)
1/2 tsp curry powder
1/2 tsp red pepper flakes
Directions:
Add all ingredients to the Instant Pot (large size). Cook on high pressure (Pressure Cook setting) for 10 minutes. Allow natural release for 10 minutes. Manually release remaining pressure. Store leftovers in fridge or freezer. Enjoy!
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