1 small turnip, cut into chunks 2 carrots, sliced or diced

1 small parsnip, cut into large dice

1 potato, peeled and diced

1 onion, chopped or cut into chunks

1 garlic clove, finely chopped

1/4 celeriac bulb, diced

4 cups vegetable or chicken stock

1/2 lb spinach, washed and roughly chopped

1 small bunch fresh dill, chopped

salt and fresh ground black pepper

For the garnish:

2 hard-boiled eggs, sliced

1 lemon, cut into slices

1 cup sour cream

2 tbsp fresh parsley or dill

Put the turnip, carrots, parsnip, potato, celeriac and stock into a large pan.  Bring to a boil, then simmer 25-30 minutes, or until the veggies are tender.  Add the spinach to the pan and cook for a further 5 minutes, or until the spinach is tender but still green and leafy.  Season with salt and pepper.  Stir the dill into the soup, then ladle into bowls and serve garnished with egg, lemon, sour cream, and a sprinkling of dill or parsley.

from "The Complete Book of 400 Soups" edited by Anne Sheasby 2008.