When the vegetables are soft, carefully transfer the mixture to a blender, and blend until smooth (I used my trusty Optimum 9400
!). Return the soup to the pan, and add the milk mixture. Stirring regularly, cook over a gentle heat for a few more minutes until the soup has thickened up to your desired consistency. Check the seasoning (I added a lot more black pepper!), and serve topped with fresh parsley if desired.