Cream of Vegetables Soup

Heat the olive oil in a pot on medium heat. Add the onions and sauté for 2mins, then add the dried thyme and garlic and sautée until fragrant, about 3mins. Adjust the heat accordingly to not burn the garlic.
2 tbsp olive oil, ½ small yellow onion, finely diced, 1 tsp dried thyme, 3 cloves garlic, finely minced
Add the mushrooms and frozen corn and sautée for 2mins. Add the broccoli, soy sauce, nutritional yeast, and ground turmeric and cook on high heat until the broccoli is beginning to soften and become bright green, about 3mins.
2 cups cremini mushrooms, sliced, ⅓ cup frozen corn, ½ medium broccoli head, chopped, 1 tsp soy sauce or tamari, 1 tbsp nutritional yeast, ½ tsp ground turmeric
Pour in the vegetable broth and coconut milk, cover the pot, and bring the soup to a light boil. Stir in the corn starch slurry and simmer uncovered for another 3 minutes to thicken the soup. Add salt and pepper to taste and serve!
2 cups low sodium vegetable broth, ½ cup unsweetened full-fat coconut milk, 2 tsp corn starch, Salt and pepper to taste