Heat the oil in a large heavy-based saucepan and then add the celery, potatoes, carrot and onion to the pan. Cook, stirring for 8 minutes then add the garlic and continue to cook for a few more minutes.

Add the corn kernels and stock to the pan and bring it to a boil. Reduce the pot to a simmer and leave it uncovered to cook for another 15 minutes or until the potato is cooked. Season it with salt and pepper.

Transfer it all to the blender or food processor and process the mixture until it is smooth.

Strain the soup into a clean saucepan and bring it to the boil. Remove it from the heat immediately and whisk in the cream.

Serve the soup piping hot and sprinkled with parsley.