3 Tbsp Butter
1 quart Chicken Broth
1/4 head Broccoli (florets)
1/4 head Cauliflower
1/2 bunch scallions (sliced)
4 carrots (sliced)
3 to 4 turnips (chopped)
1/2 cup Savoy Cabbage (sliced)
1/2 cup Fresh Parsley (chopped)

Sauté vegetables in skillet in 3 tbsp of butter until crisp tender. When almost done, bring broth to a boil. Add softened vegetables to boiling broth. Simmer 15 minutes until tender.