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Sauté the onion, carrot, parsley root, celery, and turnip in a skillet until the vegetables are golden brown. Boil the vegetables in salted water, then strain the broth through cheesecloth. In the same salted water, cook the remaining finely chopped vegetables, including the potatoes. Add the strained broth and a splash of oil to the pot, bring the soup to a boil, and sprinkle with chopped parsley and dill.
You will need: 1 onion, 1 carrot, a piece of turnip, a parsley root, celery, 5 cups of water, 2 potatoes, 5 asparagus spears, 5 pods of young peas, half a head of cauliflower, a quarter head of cabbage or a few Brussels sprouts, 2 tablespoons butter, parsley, dill, and salt.
