Nicoise's celery cream soup

Ingredients for 4 servings:

• ½ head of celery
• 3 carrots
• 1 small parsley root(s)
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• Celery leaves or parsley
• Broth, instant, or soup seasoning from the DB
• 3 tbsp cream (soy cream)
• salt and pepper
• Water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Dice the onions and garlic into small cubes. Roughly dice all the remaining vegetables. Add a little oil to a large pot and fry the onions and garlic until translucent. Now add the celery, carrots, and parsley root and simmer briefly. Top up with water so that the vegetables are covered by a good 5 cm. Add soup seasoning or instant stock. Cook for about 15 minutes, until the vegetables are soft. Then add finely chopped celery or parsley. Purée until smooth. If the soup is too thick, simply add a little more water. Season with salt and pepper and stir in the soy cream. The soup tastes quite hearty and should be nice and thick.