Add the parsnips, white potatoes, onion, garlic, and fennel into a large saucepan with four cups of the Manischewitz Vegetable Broth and bring to a boil.

Season with a little kosher salt, pepper and a pinch of cayenne and mix well.

Lower the heat, and simmer over stovetop until the vegetables are extremely soft, about 30 minutes. Remove from heat and let cool slightly.

Purée in batches in a blender until smooth. For an even smoother soup base, strain through a sieve.

While the soup base is cooking, heat the olive oil in a large frying pan, add the salmon and sauté for about four minutes, cooking on all sides.

Add the celery, peppers, sweet potato and corn. Cover and sauté over medium high heat until soft and slightly browned, about 10 minutes.

Season with salt and pepper to taste.

Add remaining 1/2 cup of Manischewitz Vegetable Broth and mix well, scraping up all the tasty bits stuck to the bottom of the pan. Cook for another three minutes.

In a clean soup pot, bring the puréed soup base back to a boil. Add the sautéed vegetables and salmon plus the cooked rice. Stir well and let the soup come to a simmer.

Season with a little more salt and pepper and serve with a garnish of fresh dill.