Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  7                     carrots
                        salt & pepper
  1              pinch  safflower "saffron" -- (optional)
  1              large  onion with one clove inserted
  2              large  parsnips
  7             cloves  garlic
  1                     potato -- quartered
  5             stalks  celery
  1             bottle  semi-sweet wine
     1/2         bunch  parsley
  1              bunch  fresh dill

Preparation:

Fill a big soup pot with water. Add the onion, carrots, parsnip, salt and pepper, garlic. Bring to boil and then simmer for 1/2 hour. Add potato, celery and wine and simmer 1/2 hour. Add parsley and dill and simmer 15 minutes. Add more salt and pepper to taste. The fresh dill is vital; it makes the soup practically indistinguishable from the non-vegetarian kind, especially when served with knoedlach.

Nutritional Information:

732 Calories (kcal); 3g Total Fat; (3% calories from fat); 17g Protein; 171g Carbohydrate; 0mg Cholesterol; 429mg Sodium