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Prepare acidulated water by squeezing and dropping half a lemon into 3 cups of water in a medium mixing bowl. Trim, peel, and dice the celeriac (celery root) and place it in the acidulated water. Set aside until ready to use.
Drain the celeriac. In a large soup pot, heat ¼ cup of olive oil and cook the onion, leek, celery, celeriac, carrot, parsnip, rutabaga, and kohlrabi until translucent and al dente, and until the onions are soft. Stir the garlic into the vegetable mixture.
Add the beans, stock or water, bay leaves, and thyme. Reduce heat to low, bring to a simmer, keep the lid on the pot ajar, and cook until the vegetables are very tender, about 35 to 40 minutes. Fish out the thyme and bay leaves with a spoon and discard.
Using an immersion blender, puree a little bit of the soup in the pot, about 1½ cups or so—use your judgment to 'eyeball' it. Doing this will create a creamy texture.
Stir in the cabbage and cook the soup for 15 more minutes, or until the cabbage is tender.
Whisk the lemon juice and remaining olive oil together in a small bowl and add the mixture to the soup. Season to taste with salt and pepper, and stir in the dill. Adjust seasoning with salt and pepper, and serve.