one bag of frozen corn
one small onion
one head of garlic
one stalk of celery
five or six red potatoes
two cups of veggie broth
one tbsp of corn starch
a cup of water
one to two cups of plain soy milk
Heat the oven to 375
spread the corn out on a baking sheet that has been sprayed with cooking spray.
Finely dice the potatoes and spread them on their own sprayed baking sheet
largely chop the onion and roast it at the same time.
Wrap the head of garlic in foil and roast it
Place both in the oven turning every ten minutes until the potatoes brown and the corn starts to get a little color.
Take half the corn, the onion, and the garlic and throw that all I to the food processor and pulse until roughly chopped.
Then put the broth, mixture from the food proxessor and the rest of the corn into a large pot. Add your carrots and celery - both finely diced and heat on low. Mix the water and corn starch and add to the pot. Simmer or twenty minutes.
Stir in the potatoes, and soy milk using as much milk as you want to get your desired consistency. Add salt and cracked black pepper to taste.
take half the corn