Peel celery, potatoes, parsley roots and onions. Clean broccoli and divide into florets. Cut prepared vegetables and potatoes into large cubes. Boil vegetable stock and add vegetables. Simmer for 20 minutes. Remove pistachios from the shells and chop coarsely. Add cream and half of the pistachios to the soup and puree with a hand blender. Season with salt and pepper and spread into prepared cups. Garnish with remaining pistachios, chia seeds and parsley leaves.
 

Nutritional information per serving:
425 calories, 35 g fat, 16 g carbohydrates, 11 g E.