Parsnip Chowder

1-1/2 tablespoons olive oil
1 large onion, peeled and chopped
4 medium potatoes, peeled and diced
2-4 large parsnips, cleaned and diced
3 cups vegetable stock
1 to 2 cups soy or other non-dairy milk
3 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
freshly ground pepper and salt, to taste

Heat oil in large soup pot. Add onion and sautee over medium heat until golden. Add potatoes, parsnips and vegetable stock. Bring to a simmer; then cover and simmer gently until potatoes and parsnips are tender, about 20 minutes. With a slotted spoon, remove about half of the potates and parsnips to a bowl. Mash well and return to the soup. Add the non-dairy milk, parsley and dill. Season to taste with salt and pepper. Simmer over very low heat for about 10 minutes, until heated through.