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Ingredients
  • 3 radish bunches (about 20 to 25 radishes)
  • ½ cup low-sodium vegetable broth
  • 3 garlic cloves minced
  • ½ tsp dried rosemary
  • ½ tsp onion powder
  • ¼ tsp oregano
  • Himalayan pink sea salt and pepper to taste
  • 1 tsp fresh rosemary (optional)
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