Spring Vegetable Soup

8 cups vegetable stock
1 cup beets, chopped
1/2 cup fennel stalks and leaves, chopped
1 clove garlic, chopped
3 potatoes, cubed (medium size, or large for new potatoes)
1 parsnip, chopped
3 red globe radishes, sliced
3/4 cup currants
1/2-1 tsp. lavender buds
1/2-1 tsp. dill weed
2 Tbls. chives, chopped
2. Tbls. dandelion leaves, chopped

Be sure to chop the fennel stalks and leaves really well, otherwise you'll end up with what looks like globs of seaweed floating about in your soup. Put the beets, fennel, garlic, potatoes, parsnip, radishes and currants into the stock, and boil until the potatoes are soft (sorry, I lost track of the time on this). Add the lavender, dill, dandelion, and chives. At this point it's pretty much done and you can eat it.