With Thanksgiving around the corner my Mom keeps asking me to send her the recipes I want to cook for the big day. This one has definitely graduated to the top of the list. You can make this in 30 minutes, and 20 minutes of which you can walk away from the stove – game changer! I love this one for batch cooking lunches, a hearty snack and of course as an appetizer for our Thanksgiving feast. You could also add quinoa or lentils to make this a full meal or chunks of chicken for an omnivore version. Happy Holidays!
Ingredients
6 Stalks Green Onion (chopped) 5 Carrot (medium size, chopped) 1 Cauliflower (chopped into florets) 6 cups Water 2 Tbsps Extra Virgin Olive Oil 2 Tsps Dried Thyme Sea Salt ½ cup Parsley ½ tsp sea salt
Instructions
- Heat the olive oil in a large stock pot over medium-low heat (can also use avocado oil, ghee, coconut oil or grass fed butter)
- Add the green onions and saute until softened (2-3 minutes)
- 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.
- Let sit for 5-10 minutes to cool slightly.
- Puree the soup using a blender (Ensure you leave a space for the steam to escape.)
- Taste and adjust seasoning if needed. Top it with roasted pepitas, roasted cauliflower or roasted carrots.
Ladle into bowls and enjoy!
