• Cut the onion into cubes. Put the olive oil in the cooking pot and stew the onion for about 3 minutes.
• Peel the celeriac. Work carefully! I first cut a flat piece at the bottom, and then I peel with a knife from top to bottom. Then cut it into cubes of +/- 2x2 cm. Add the celeriac to the onion, stew for about 3 minutes and pour over the stock.
• Season with salt and pepper and the curry. Let the celeriac cook for 20 minutes. Once cooked, add the parsley and blend into a smooth soup. Taste and adjust the seasoning if necessary.
• I use half of the soy cream and stir it into the soup and the other half I put in the plate just before serving, for decoration.

The sweet potato chips:

• Wash the sweet potato. I don't peel it. I cut flat slices with a peeler. The aim is to make the slices as thin as possible, so you can also use a mandolin. The thinner they are the more crispy they will be. Preheat the oven to 200º. Place the slices on a baking tray (I did this without baking paper) and let them bake for 5 minutes. Then turn them over and let them fry for another 5 minutes. NB! As soon as the edges darken and the slices start to curl, they are done. Sprinkle some coarse salt over it and serve immediately. (if you leave them for a long time they can become tough)