Add 1 tablespoon oil in the bottom of a large soup pot.
Season beef with salt and pepper. Heat olive oil in the bottom of a large stock pot.
Brown beef in small batches. Remove and set aside. Add extra oil if needed and add onion and garlic, cook until onion is slightly tender. Add beef broth scraping up any bits in the bottom of the pan. Add beef, thyme and bayleaf.
Bring to a boil, reduce heat and simmer 45 minutes.
Stir in radishes, celery and cauliflower rice. Simmer an additional 15-20 minutes or until vegetables are tender.