Chop all the vegetables into chunks. Dice the parsley and dill.
Heat butter and oil on medium-high in a soup pot. Add onion, leeks, carrots, and celery to the pot and sauté for 5 minutes.
Sprinkle in the dill and parsley. Add and stir in the chopped parsnips and turnip. Sauté for 5-10 minutes or until the veggies look lightly browned.
Add chicken broth and water, simmer until vegetables are tender - about 45 minutes.
Use an immersion blender to puree the soup to a smooth consistency. You can also transfer the soup to a blender to puree.