1 tbsp vegetable oil
2 onions, chopped
4 corn cobs, corn trimmed off
16 floz (450ml) vegetable stock
Seasoning to taste
16 floz (450ml) soya milk
2 tbsp chopped parsley
1. Fry the onion gently in the vegetable oil until it starts to soften and become transparent.
2. Add the corn and vegetable stock and bring to the boil. Season and reduce the heat, simmering until the corn is cooked.
3. Add the soya milk and blend for a few seconds only, to retain some
of the crunch from the sweetcorn. Reheat gently. Take off the heat and
stir in the parsley. Serves 4-6.