Set a large pot or Dutch oven over medium heat.
Saute the onions and garlic in olive oil until onions are translucent.
Add the bell pepper (chopped) and mushrooms. Saute until tender.
Add the flour and stir until flour is slightly browned. Add the broth and coconut milk. Stir.
Add the potatoes. Cover and simmer until potatoes are cooked through (about 10 minutes).
Add the corn and broccoli. Let simmer for a couple more minutes until broccoli is preferred texture.
Add pepper and other spices as desired.Take off heat. Let rest for a few minutes to thicken. Serve and enjoy.

2 cans coconut milk
4 cup vegetable broth
3 generous sized potatoes
2 cans corn
1 red bell pepper
1 cup mushrooms
2 cup broccoli
1 onion
1/3 cup flour
Olive oil
Minced garlic, to taste
Pepper, to taste