Vegetable Soup II

Peel and dice the onion, carrots, celery root, parsley root, and potatoes into uniform 1-cm pieces. Seed and chop the green peppers into similar-sized pieces. Slice the cabbage into thin ribbons and dice the tomato.

Bring the 3 quarts of water to a boil in a large pot over high heat.

Add the diced onion, carrots, celery root, and parsley root to the boiling water. Reduce heat to medium and simmer for 10 minutes to develop flavor.

Add the potatoes, green peppers, and cabbage to the pot. Stir well and continue simmering for 15 minutes until the vegetables begin to soften.

Melt the butter in a small pan over medium heat and whisk in the flour to create a smooth paste (roux), cooking for 1 minute until lightly golden.

Slowly add the roux to the simmering soup while stirring constantly to prevent lumps from forming.

Add the diced tomato to the soup and stir to combine. Continue simmering for 10 minutes until all vegetables are tender.

Season with salt to taste, adjusting as needed. Stir in the chopped parsley and simmer for 1 minute to incorporate.

Taste and adjust seasoning if necessary. Serve hot in individual bowls.