Total Time
Prep 15 mins
Cook 40 mins

This soup is really good with Cheese and Herb Corn Muffins

Ingredients Nutrition


  1. Heat the oil in a large soup pot.
  2. Add the onions and saute over medium heat until golden.
  3. Add the cabbage, carrots, parsnip or turnip, and celery along with just enough stock or water to cover.
  4. Bring to a simmer, then simmer gently, covered, until the vegies are nerly tender, about 20-25 minutes.
  5. Stir in the oats, seasoning mix, dill and vinegar, and simmer for another 10-15 minutes or until the vegies are done.
  6. Stir in the milk as needed, then season to taste with salt and pepper.
  7. Simmer just until the soup is heated through Serve if you like, with a small dollopof sour cream or yogurt.