Coconut Vegetable Soup in 50 Minutes

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery; sauté for 6-8 minutes until onions are translucent and carrots soften.
2. Stir in the minced garlic and dried thyme. Cook for 60 seconds until the aroma is pungent and fragrant.
3. Add the cubed potatoes and 950ml vegetable broth. Bring the liquid to a gentle boil, then immediately reduce to a simmer.
4. Cover with a lid and cook for 15-20 minutes until the potatoes are fork tender.
5. Turn the heat to low. Stir in the 400ml coconut milk and chopped spinach, stirring until the greens have wilted.
6. Use an immersion blender directly in the pot, processing until the soup is completely smooth.
7. Stir in 1 tbsp lemon juice, sea salt, and cracked black pepper.
8. Taste and adjust salt as needed before serving.