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Ingredients
  • 1 tbsp olive oil
  • 1 small sweet onion diced
  • 3 celery stalks sliced
  • 2 garlic cloves minced
  • 1 tsp dried thyme
  • ½ tsp ground coriander
  • ½ to 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • 3 medium to large russet potatoes peeled and cut into large dice
  • 3 ½ cups DIY Vegetable Stock or store-bought stock
  • 6 tbsp vegan butter
  • ½ cup all-purpose flour
  • 1 cup nondairy milk
  • 12 oz frozen sweet corn
  • 1 carrot grated
  • Sliced scallion green and light green parts, for garnishing (optional)
Steps
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