In butter I sweat off onions and garlic (can also use coconut buter). Add broth and chopped parsley root. Cook until soft. Sometimes I`ll also add the leaves from the root parsley, or curly parsley, but other times I prefer the soup with out those. You can add coconut milk or cream to this, but it is delicious with out them. I usually season this with salt, pepper and thyme.
This soup does well with just root parsley, but it can be enhanced incredibly with the addition of a vast array of garden veggies including carrots, squash, leeks, potatoes, celeriac, parsnips, cabbage, sorrel, even beets!