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
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.
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!