Prep Time: 10 minutes
Cook Time: 1 hour
Level Of Difficulty: Medium
Yields: 1-2 servings

Ingredients:

• ½ head cauliflower – sliced into ¼ in pieces
• 16oz Chicken broth
• ½C Cottage cheese
• ½ C Radishes – quartered
• Diced green onion
• Seasoning Blend:
  • ZOE Pink Salt
  • Course Ground Pepper
  • Garlic Powder
  • Onion Powder
  • Herbs de Provence
  • Nutritional Yeast

Preparation:

• Preheat oven to 400 degrees
• Quarter radishes and toss in 2T chicken broth, and seasoning blend.
• Place on baking sheet and roast in oven for 50 minutes.
• Bring pot of chicken broth to a boil
• Add cauliflower to the pot and add seasoning blend.
• Let broth and cauliflower reduce down by ¾. This could take between 30-50 minutes.
• Remove radishes from oven. 
• Remove cauliflower reduction from the stove and place cauliflower in food processor.
• Add some of the remaining chicken stock from pot and process cauliflower until you have a smooth consistency. Set aside.
• Process ½ cup cottage cheese until smooth in consistency.
• Place processed cauliflower and cottage cheese back into pot on med-low heat. Combine.
• Add roasted radishes and combine.
• Add pink salt, pepper, and nutritional yeast to taste. Be mindful: as nutritional yeast will bring the cheese flavor and can be overpowering if too much is used.
• Once soup is heated to desired consistency, add to bowl and top with green onion to garnish.
• Voila 🙂