Chop all vegetables into smaller, evenly sized pieces (for even cooking); mince garlic.

In a large stock pot, heat oil over medium. Add onions and garlic and sauté for 2-3 minutes. Add remaining veggies and stock. Bring to a boil, reduce heat to low, and simmer for 30-40 minutes or until veggies are soft.

Using an immersion blender, high powered blender, or food processor, blend soup until smooth. Return to pot, season with salt, pepper, and parsley, and heat to desired temperature.

Serve with a side of bread and fruit.