Zucchini, Corn, and Black Bean Soup - Forks Over Knives

Ingredients

• 1 32-oz. carton unsweetened, unflavored almond milk
• 2 cups ½-inch pieces peeled russet potatoes
• ½ cup chopped onion
• ½ cup chopped celery
• 2 cloves garlic, minced
• 2 cups fresh corn
• 1 15-oz. can no-salt-added black beans, rinsed and drained
• 1 medium zucchini, quartered lengthwise and cut into ¼-inch slices
• 1 teaspoon snipped fresh thyme
• 2 tablespoons sherry vinegar
• Sea salt and freshly ground black pepper, to taste