Rustic corn and potato soup with coconut milk and thyme (vegan)

(serves 4-6)

Ingredients
2 Tbsp. Olive oil
2 C onion (chopped)
2 C frozen corn (thawed)
4 C vegetable broth
2 Cups potatoes (small chop with skin on)
1 Tbsp. garlic powder
1 ½ Tbsp. fresh thyme
1 tsp. liquid smoke
1  13.5 oz can coconut milk
Salt & pepper to taste

Directions

• Heat oil in a large pot and add chopped onion. Sauté for one minute and add corn.
• Add vegetable broth, potatoes, garlic powder, thyme, liquid smoke, and coconut milk.
• Stir ingredients and add dash of salt and pepper.
• Bring to a boil .Cover and reduce heat to simmer until potatoes are cooked through approximately 25 minutes.