Peel and finely chop the onion. Wash, peel, and dice the piece of celery. Wash, peel, and dice the parsnip. Wash, peel, and dice the potato. Clean the leek (cut off the root end and remove the first layer of leaves), wash and slice it into medium-thick pieces. Wash, peel, and dice the pear (remove the seed core).

Heat the oil in a pot. After a moment, add the onion and sauté for a few minutes, stirring constantly.

Add the celery, parsnip, potato, and leek. Sauté everything for a moment, stirring constantly. Then pour water to cover the contents of the pot three-quarters of the way up. Bring to a boil. After a while, reduce the heat and cook until the vegetables are soft, about 20-30 minutes.

About 5 minutes before the end of cooking, add the pear. Near the end of cooking, pour in the coconut milk and season with salt, pepper, and a pinch of nutmeg. Blend until smooth to create a uniform cream.

Serve on a plate and optionally sprinkle with chopped parsley leaves.