Heat the olive oil in a large stock pot over medium-low heat. Add the green onions and sauté until softened. Add the carrot, cauliflower, water, thyme, salt and black pepper. 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.
Purée 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.
Bonus Tip: Set aside some cauliflower and carrots and roast in the oven for a garnish. Give it a gut-healing boost by using bone broth instead of water.