Ingredients

• 4 Tbsp olive oil
• 3 cups potatoes, diced
• 3 cups corn kernels
• 1 large zucchini, diced
• 1/2 green bell pepper, diced
• 1/2 onion, diced
• 1 Tbs crushed garlic
• 3 cups vegetable broth
• 1 cup Almond milk
• Salt, pepper to your taste
• Fresh basil, herbs, spices for garnishment

Instructions

1. Saute all vegetables in a pan with olive oil for about 5-6 minutes.
2. Add vegetable broth and simmer till potatoes become soft.
3. Use a blender to puree 3 cups of the soup.
4. Combine the blended part of the soup with the sauteed part. Reheat if you'd like.
5. Serve hot or cooled.
6. Garnish with herbs, spices or pesto.