Onion, potato and celery root cut into small pieces, for 1 minute to fry on vegetable oil, pour in the vegetable broth and cook on low heat for 20 minutes (after boiling). 2 tbsp vegetable soup to defer the rest to blend. Return the vegetables to the soup, add the parsley and season with salt to taste. The stove off. A slice of bread to toast (or pan), cut into small pieces...

... and when serving add to the soup. Very tasty! and no peculiar smell of celery. Per serving 370 calories. You can even add the soup spoon of natural yoghurt.