Add celery, radishes and carrots to a medium sized saucepan and sautee over medium-high heat. Add veggie broth, 1 tbsp. at a time to deglaze the pan, until the veggies are no longer sticking to the pan. Continue to sautee veggies for about 5 minutes.
Add the remaining broth and continue to cook over medium-high heat, stirring occasionally for 10 minutes.
Reduce heat to simmer. Add the ginger and chopped parlsey to the veggies and let simmer for 5 minutes.
Pour the soup into a blender and pulse until soup reaches desired consistency. Add more vegetable broth if needed to thin out the soup if too thick.
Divide the soup among two bowls and garnish with fresh parsley. Serve immediately.