Place a large pot on a medium flame and add coconut oil
When the oil is hot, add the celery and onion. Sauté for about 2 to 3 minutes
Add parsnips, poultry seasoning, and broth (or water) along with sea salt and black pepper. Allow the mixture to come to boil
Lower the flame and simmer for 20 minutes. When parsnips are tender, remove from heat
You can use an immersion blender to make the soup smooth or blend it in batches using a blender. When the soup is blended, add it back to the pot and add the dairy-free milk.
Reheat the soup. Taste and adjust the seasoning as needed. Serve while hot.