Chop all vegetables and place in a stock pot, covering with water (about an inch above).
Add in pickling spice (typically a mixture of coriander, mustard seed, allspice, dill, cloves, and bay leaves if you are unable to find at the store in one jar).
Turn the heat to medium-high and cover. Once the water starts to boil, set a timer for 20 minutes and let it continue to boil.
Once 20 minutes of boiling is up, drain vegetables with a colander.
Return the drained vegetable mixture to the stock pot and mix in pastured butter and celtic sea salt to taste.
Scoop vegetables out into individual bowls optionally garnishing with parsley for added green. Happy St. Patrick's Day!