Lemony Veggie Soup

September 23, 2019

Recipe by Local Roots recipe contributor, Netanya Rommel@netanyar


1 half of a napa cabbage, cut into shreds

2 potatoes, roughly chopped 

3 carrots, chopped 

3 celery sticks, chopped 

1 onion, chopped 

5 cloves garlic minced 

3 cups chicken broth

1 lemon, juiced 

1 cup dill, chopped finely 

1 cup parsley, chopped finely

Salt & Pepper, to taste

Olive Oil 

Directions:  Heat a dutch oven oven with a little olive oil. When oil is hot, add the onions and garlic. Sprinkle with a generous amount of salt and pepper. Cook until onions are translucent. Add in carrots, celery and cabbage. Season and cook down for a couple minutes. Add in potatoes. Add in chicken broth. Bring to a boil and then reduce to a simmer for 30 minutes. Add in dill, parsley and lemon juice. Season to taste. 

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