Creamy Vegetable Soup

1 1/2 tablespoons canola oil
1 1/2 cups chopped onion
celery leaves to taste
1 pound parsnips, peeled and diced
2 large potatoes, peeled and diced
2 medium carrots, peeled and diced
14 oz. can diced tomatoes, undrained
1 1/2 teaspoons Mrs. Dash
2 tablespoons minced fresh parsley
1 1/2 – 2 cups milk
salt and pepper to taste

Saute onion and celery leaves over medium heat until onion is golden.
Add parsnips, potatoes, carrots, tomatoes, Mrs. Dash and enough water to cover. Add one stock cube if desired.
Bring to simmer and simmer covered until vegetables are tender, about 20-30 minutes.
Remove from heat.
With slotted spoon, tranfer half the vegetables to blender and process to a puree.
Return puree to soup pot.
Add parsley and enough milk to achieve a slightly thick consistency.
Return soup to low heat for about 15 minutes. Do not boil.