Ingredients

• 6 beets , peeled
• 6 potatoes , peeled and diced
• 2 carrots , peeled and diced
• 1 parsley root with greens , peeled and diced, greens finely chopped
• 2 celerys ribs , chopped
• 3 tablespoons white vinegar
• salt and ground black pepper to taste
• 0.25 cups butter
• 0.5 cups all-purpose flour
• 1 teaspoon vegetable bouillon , such as Better Than Bouillon®

Instructions

1. 1 Place beets, potatoes, carrots, parsley root (greens reserved), celery, and vinegar in a large pot; season with salt and pepper. Pour enough water to cover vegetables into the pot; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 45 minutes.
2. 2 Remove beets with a slotted spoon; set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.
3. 3 Melt butter in a small saucepan, whisk in flour, and cook and stir until mixture is a light tan color, about 10 minutes; stir mixture into soup. Stir in grated beets and parsley root greens; bring to a simmer and cook until heated through, about 5 minutes. Season soup with vegetable bouillon, salt, and pepper.

Nutrition per serving