Heat a large sauce pan on medium heat and spray with one kcal spray.
Add the onion, celery, garlic, carrots, turnips and potatoes cooking for 2-3 minutes.
Add the vegetable stock.
Add thyme, black pepper and the bay leaves.
Bring to the boil and simmer for about 20-25 minutes until all the veg is soft.
Remove the bay leaves.
Remove from the heat and blend with a hand blender until the soup is smooth.
Add the fresh chopped parsley.
Taste it and season as needed with salt and pepper.
Stir in the cream cheese until melted.
Can be kept in the fridge for up to 5 days or frozen into individual servings.