Pink Cauliflower Soup Recipe - Food Revolution Network

Ingredients

• ½ tsp coriander seed
• 1 tsp cumin seed
• 1 ½ cups yellow onion (diced)
• 1 head of cauliflower (roughly cut into 1” florets (about 6 cups))
• 1 cup beets (scrubbed and cut into ½” cubes (skin included))
• 6 medium garlic cloves (minced)
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• 1 tbsp fresh sage (minced)
• 5 cups vegetable broth (unsalted, preferably homemade)
• 1 cup potato (cubed, see Chef’s Notes)
• ½ cup organic silken tofu
• salt (optional to taste)
• ground black pepper (optional to taste)
• crushed red pepper flakes (optional to taste)
• microgreens (optional; arugula, radish or other microgreens of choice, for garnish)
• lemon wedges (to serve)