1. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 minutes or until onion is soft. Add potatoes, carrots, parsley root and swede, and cook for 5 minutes. Add cabbage and cook, stirring for 2 minutes. Pour in stock and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes or until potato is tender. Season with salt and pepper.
2. Ladle soup into warmed bowls. Sprinkle with dill leaves and serve with crusty bread.