Heat up the oil in a large saucepan and add the onion, garlic, celery and carrot once hot
Fry for around 10 minutes until softened
Add the almond milk, white beans, sweetcorn, stock cube salt + pepper, along with 600ml (2 ½ cups) water
Bring to the boil and simmer on a low heat for around 15 minutes
Transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary
Taste and add more salt if necessary
To serve:
Serve into bowls and scatter over chopped parsley, if desired
Leftovers keep covered in the fridge for up to a few days and also freeze well