INGREDIENTS
1
Carrot
1
Celery stick
1
Garlic clove
1
Onion
1
Parsley, Fresh
1
(14oz) tin White beans
400 milliliters
Almond milk, unsweetened
1
Vegetable stock
1
Salt + pepper
1 tbsp
Oil
200 g
cooked sweetcorn - tinned or thawed frozen sweetcorn works well