2 medium potatoes, peeled and cut into small cubes 1 large zucchini, diced 3 celery stalks, diced 3 carrots, chopped into small pieces 1/2 cup frozen cut corn 1/2 cup frozen lima beans 1/2 cup frozen chopped spinach 1 large onion, chopped 3 tbsps chopped fresh parsley 2 cloves garlic, chopped fine 3 tbsps olive oil 1 tsp dill 1 tsp basil Salt to taste For the stock 3 large ripe tomatoes (preferably just a little squishy) 3 carrots 1 bell pepper 1 celery stalk Put all the vegetables (except the onion) and the parsley in a large saucepan, add enough water so that the water level is about an inch above the vegs and bring to a boil. Reduce the heat to a simmer, add the salt and cook uncovered for about 30 mins. Meanwhile, extract the juice from the pepper, celery carrots and tomatoes using a juicer. Throw the pulp from the pepper and the celery, but keep the pulp from the carrots and the tomatoes. Add this to the simmering soup, taking care to remove as much of the skin from the tomato pulp as possible. Add the juices and the dill and the basil and bring to a boil briefly before reducing to a simmer again. In a frying pan, heat the olive oil. Add the onion and garlic and saute until the onion just starts to turn brown. Add this to the soup and simmer for 20 minutes more. Serve with warm rolls.