Springtime Beet Soup - Forks Over Knives

Ingredients

• ½ cup chopped red onion
• 2 tablespoons sliced garlic scapes, plus more for garnish (see tip in intro)
• 6 cups low-sodium vegetable broth
• 3 cups chopped peeled beets
• 3 cups chopped cauliflower
• 3 cups chopped red potatoes
• 2 teaspoons dried herbes de Provence
• ¼ teaspoon crushed red pepper
• Freshly ground black pepper, to taste
• ⅓ cup raw cashews, soaked for 30 minutes
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dry mustard
• ½ to ¾ cup unsweetened, unflavored plant-based milk
• Fresh microgreens and/or radish sprouts (optional)