Put cornflour in a cup and stir in a little oat milk to mix. Add in the miso paste.
Place corn in a pan, and add the cornflour and oat liquid mixture. Add pepper and parsley.
Bring to the boil and simmer gently on low for 15 minutes. Stirring occasionally.
Allow to cool slightly. Split mixture in half and liquidize or hand blend one half. Stir back the liquidise or hand blend portion into other half and recombine. Serve hot.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.