Wash all the vegetables well under running cold water and clean them. Cut the celery into cubes, parsley and carrots, rounds, onion scales.
Put in a bowl greased with 2 tablespoons of oil, mix with tomato juice and salt. Pour 200 ml of boiling water over the vegetables. Put the pot in the oven and let it simmer over low heat for 30 minutes.
When it is almost ready, add chopped celery leaves and parsley. Because I did not have fresh greens, I added dried greens, parsley and basil.