Cream of "Potato" Soup

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CategorySoups, Vegetarian
Servings (adjust as needed)2


  • 32 oz chicken broth no added sugar or oil
  • 2 cups radishes, quartered
  • 2 cups cauliflower, chopped or riced cauliflower
  • 1 cup cottage cheese
  • 1 cup Greek yogurt
  • 2 Tbsp arrowroot powder
  • salt and pepper, to taste


  • In a large stock pot, add broth, radishes and cauliflower. Bring to a boil and cook until radishes and cauliflower are tender.
  • Reduce heat to low and add cottage cheese, yogurt, arrowroot, salt and pepper. Stir to combine.
  • Let simmer 10 minutes or until thickened.


1 serving = 2 cups vegetable