Cut all vegetables into small pieces. Chop the turnip greens. Put 1 Tbsp of olive oil into a pot with all the vegetables and cook for a few minutes. Season with salt and pepper.

When all vegetables have become nicely browned and cooked through add 2 cups of water and cook for about 10 minutes on medium heat with the lid on. Take care not to boil off the water in the soup, reduce to low heat if necessary. Once cooked, turn off the heat and let cool for a while.

Pour the soup into a blender and blend for about 30 second until the soup is smooth in texture.

Put a sieve on the pot and pour in the soup to strain it. Use a wooden spatula to help push through the seive.

Turn on the heat to low. Add a cup of milk and slowly mix into the soup, but take care not to boil! Season with salt as needed and it's ready to serve. If desired, garnish with parsley.