Place all vegetables in a large pot. Add water to cover. Bring to a boil, lower the heat and cover. Simmer for 20 minutes.

Remove the vegetables with a slotted spoon, and purée in a food mill or food processor. Reheat the soup for a few minutes. Season to taste. Serve and add the fresh parsley.

N.B. You can add 1/2 cup of milk before you reheat, or a tablespoon of butter, if you like. You can also replace the parsley with fresh coriander—or any other herbs you prefer.