Source: Enlitened Kosher Cooking by Nechama Cohen

A celery soup that is low in carbohydrates and low in fat.

Servings

1 tbsp olive oil
1 cooking spray
1 small onions , peeled
6 scallions
3 large garlic cloves , peeled and crushed
5 medium celery stalks , sliced
1 pinch salt , to taste
0.25 tsp black pepper
1.5 tbsp chicken bouillon , optional
7 cup cold water
2 tbsp soy flour

1 In a 4-quart soup pot, prepare onions, scallions and garlic the Enlitened way (spray non-stick skillet with spray and heat oil over medium, add leeks and onions, cook until brown, stir in garlic cloves and a few drops of water, cook for a few more minutes, stir so it doesn't stick).
2 Add celery, seasonings including soup powder and water. Mix well and bring to a boil.
3 Lower to medium heat and cook for approximately 1 hour. Cool sliglhtly.
4 Sprinkle with soy or regular flour and blend with an immersion blender. Bring just to the boiling point while stirring with a wooden spoon.