Prep Time: 10 mins
Cook Time: 20 mins
Coat corn with olive oil and spices. Spread into a parchment paper lined baking sheet and roast for 15-20 minutes.
Save some roasted corn for garnish.
Heat olive oil in a large pot, cook onions and celeriac until translucent, add garlic, spices and cook for another 2 minutes, constantly stirring.
Add water, cubed potatoes, vegan cream and roasted corn. Simmer until everything is tender.
Blend with an immersion blender until smooth.
Serve with some roasted corn and vegan cream.