Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
8
Yield:
12 cups
Ingredients
Directions
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.
Remove beets with a slotted spoon; set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.
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 Facts (per serving)
| 248 | Calories |
| 6g | Fat |
| 44g | Carbs |
| 6g | Protein |
