Black Bean, Potato, Zucchini & Corn Soup in Creamy Coconut Broth

Directions

1. Wash and dry all fresh produce before using.
2. Rinse the beans in a colander and let them drain while you prep the vegetables.
3. Dice carrot and potato into medium pieces and place them in a bowl. Chop the celery and add it to the bowl as well.
4. Slice the onion and mince the garlic, then add them to the bowl with the other vegetables.
5. Heat a medium saucepan over medium heat and add a light coating of oil. When shimmering, add the vegetables, season with salt and pepper, and cook until softened, about 4–5 minutes.
6. Meanwhile, dice the zucchini into medium pieces and strip thyme leaves from the stems.
7. When the vegetables begin to soften, pour in the broth and coconut milk, then add the beans, corn, zucchini, and thyme. Bring to a simmer, cover, and cook.
8. After simmering, reduce heat and cook until potatoes are fork-tender, about 8 minutes, stirring occasionally.
9. Squeeze in lemon juice and stir to blend the flavors.
10. Taste and adjust salt or pepper if needed, then ladle into bowls for serving.
11. If desired, finish with a fresh squeeze of lemon at the table and serve.