Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with Gefen Parchment Paper. Take a small piece of aluminum foil and place the garlic bulb in the middle. Drizzle one tablespoon olive oil over the garlic bulb. Wrap the bulb tightly and place it in the corner of the baking sheet.

Peel and slice the zucchini, parsnip, turnip, and onion into chunks. Spread the vegetables on the baking sheet. Drizzle with two tablespoons olive oil, kosher salt, and pepper. Toss well.

Roast vegetables in the oven for 30 minutes. Remove baking sheet from the oven and drizzle balsamic vinegar over the vegetables. Mix well and return to the oven for an additional 30 minutes, then remove from oven and allow to cool somewhat.

Pour beef broth into 6-quart pot. Unwrap garlic bulb and push out the garlic cloves from the bottom. Transfer to the pot, along with the rest of the roasted vegetables. Bring to a boil. Lower heat and add dill, lemon juice, and additional one teaspoon salt. Simmer for 30 minutes until vegetables are tender. Purée soup with a stick blender before serving.