PREP & COOK THE VEGGIES: Dice the onion. Thinly slice the carrots into large rounds. Peel and chop the broccoli stalks into large rounds. Preheat a large pot over medium heat. Add olive oil, onions, carrots, broccoli stalks and a sprinkling of salt and stir. Turn down heat to medium low and sauté, stirring often, for 7 minutes. Meanwhile, dice the zucchini (skin on) into ½” inch pieces. Add the zucchini to the pot, add another sprinkle of salt, stir and cook for another minute or so.
SIMMER THE SOUP: After the veggies have softened slightly, add the corn, diced tomatoes (with juice), chicken broth, almond milk, coconut milk, garlic powder, dried basil, and bay leaves. Cover and bring to a boil. Turn down to a simmer, uncover and cook uncovered for 30 minutes. Remove the bay leaves. And turn off heat.
BLEND: Ladle ⅓ - ½ (depending on how chunky you want the soup to be) of the entire soup pot’s veggies AND broth into a blender. Blend until smooth. Pour back the blended mixture into the soup pot. Add lemon juice and half-n-half (or coconut cream), stir until all is well combined. Then salt and pepper to taste. Serve with grated Parmesan and protein of choice (like chopped chicken or white beans).
Notes
*I prefer chicken broth, but use vegetable broth for a Vegetarian and Vegan friendly dish**use coconut cream and not half-n-half for a Vegetarian and Vegan friendly dish