Soup-e Zhuleyn (سوپ ژولین) — Persian-Style Julienne Vegetable Soup

• 30 gUnsalted butter (divided)
• 200 gOnion (finely diced)
• 120 gCelery (julienned (matchsticks))
• 220 gCarrots (julienned (matchsticks))
• 180 gTurnips (peeled and julienned)
• 180 gGreen cabbage (cored and finely shredded)
• 150 gFrozen green peas (rinsed under cool water and drained)
• 1500 mlVegetable stock (low-sodium)
• 500 mlWater (as needed for a lighter broth)
• 10 gFine sea salt (plus more to taste)
• 1 tspGround black pepper (freshly ground)
• 1 tspTurmeric (for warmth and color)
• 15 mlFresh lemon juice (about 1 tablespoon)
• 120 gRomaine lettuce (thinly shredded)
• 25 gFresh parsley (finely chopped)
• 120 gStrawberries (hulled; 80 g finely diced, 40 g sliced for garnish)

Instructions

1. 1

   Prepare the julienne: cut celery, carrots, and turnips into 4–5 cm matchsticks about 2–3 mm thick, and shred the cabbage finely. Keep the cuts consistent so everything cooks evenly. Dice the onion finely, chop parsley, shred the lettuce, and dice 80 g strawberries; refrigerate the sliced garnish.

2. 2

   In a heavy pot over medium heat, melt 20 g butter. Add the diced onion and cook 8–10 minutes, stirring often, until soft and translucent but not browned. Stir in turmeric and black pepper and cook 30 seconds to bloom the spices and perfume the butter and onions.

3. 3

   Add celery, carrots, and turnips to the pot. Cook 6–7 minutes over medium heat, stirring, to lightly coat and soften the vegetables without coloring them. Add the shredded cabbage and cook 3 minutes more, just until it begins to wilt and reduce in volume.

4. 4

   Pour in the vegetable stock and water, add the salt, and bring to a gentle boil over medium-high heat. Reduce to a steady simmer (small bubbles), partially cover, and cook 25 minutes. Skim any foam for a clearer broth, and keep the heat low enough to avoid breaking the vegetables.

5. 5

   Stir in the peas and simmer 8 minutes. Add the diced strawberries and simmer 3 minutes more; they should soften slightly and lend a subtle sweetness without turning the soup jammy. Taste and adjust salt and pepper, then stir in lemon juice for brightness.

6. 6

   Turn off the heat and stir in the shredded lettuce, chopped parsley, and remaining 10 g butter. Cover and let the soup rest 5 minutes so the greens gently wilt and the flavors round out. Ladle into bowls and top with the reserved sliced strawberries for a fresh, fragrant finish.