Creamy Cauliflower & Carrot Soup


1 tbsp. Avocado Oil

3 stalks Green Onion (chopped)

2 1/2 Carrot (medium size, chopped)

1/2 head Cauliflower (chopped into florets)

3 cups Water

1 tsp Dried Thyme

1/4 tsp Sea Salt

1/4 cup Parsley


  1. Heat the avocado oil in a large stock pot over medium-low heat. Add the green onions and sauté until softened. Add the carrot, cauliflower, water, thyme and salt. Cover the pot and bring to a boil. Once boiling, reduce to a simmer. Let simmer for 20 minutes then add in the parsley and stir until wilted. Turn off the heat.

  2. Puree the soup using a blender or handheld immersion blender. (Note: If using a regular blender, be careful. Ensure you leave a space for the steam to escape.) Taste and adjust seasoning if needed. Ladle into bowls and enjoy!

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