|Potatoes||450 Gram, peeled and sliced|
|Turnips||7 Ounce, diced (200 Grams)|
|Celery stick||1 , chopped|
|Butter/2 tablespoons oil||25 Gram|
|Water||18 Fluid Ounce (500 Milliliter)|
|Milk/Soya milk||14 Fluid Ounce (400 Milliliter, Plus Extra If Needed)|
|Chopped parsley||4 Tablespoon|
Put the potatoes, turnips and celery in a large pan with the butter or oil and the water, adding a little more water if necessary to cover the vegetables.
Cover the pan and simmer the vegetables for 15-20 minutes, until they are soft.
Transfer the vegetables and the cooking water to a food processor or blender, add the 400ml (14 fl oz) milk or soya milk and puree until smooth.
Pour the soup into a large bowl and add more soya milk if necessary to bring the soup to the consistency you desire.
Stir in the parsley and season with the salt and pepper.
Chill for at least 1 hour before serving.