Add beets, rutabaga, celeriac and broth. Bring to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes or until root vegetables are tender. Stir in lemon juice, dill and sea salt.
Working in two batches, ladle soup into a blender and blend until smooth. Return soup to pot, taste and adjust salt and pepper to your preference.
Serve hot, topped with broccoli sprouts, extra dill, and toasted pumpkin seeds.
Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/detoxifying-root-vegetable-soup/