Place corn and vegetable broth in a large saucepan and bring to a simmer. Cover and cook approx. 15 minutes, or until corn becomes soft. In a medium-large skillet, heat the oil. Add onion and celery and saute until tender. Transfer onion and celery mixture along with 2/3 of cooked corn mixture into a blender. Add arrowroot powder/cornstarch, salt, and pepper, and puree until smooth. Return pureed mixture to the soup. Add soymilk and simmer uncovered until mixture becomes desired thickness. Add parsley, and serve.
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