Creamy Corn & Broccoli Delight

1.In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic and sauté for an additional minute until fragrant.

3.Stir in the diced potato and carrot, cooking for about 5 minutes until they start to soften.

4.Add the broccoli florets, corn kernels, cream corn, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.

5.Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

6.Stir in the heavy cream and dried thyme, and season with salt and pepper to taste. Heat the soup gently until warmed through, but do not boil.

7.Serve hot, garnished with additional corn or broccoli florets if desired.