- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 2 stalks celery, finely chopped
- 1 lb. frozen organic corn
- 3 c. hot water
- 2 bay leaves
- 1 – 2 small potatoes, cubed
- 3/4 tsp. salt, or to taste
- 2 c. plain soy milk
- In a large saucepan, sauté onions and celery until tender.
- Add 1/2 cup corn, potatoes, salt, bay leaf and soy milk.
- In blender, blend the remaining corn with the 3 cups hot water.
- Add to the soup and cook until thickened.