INGREDIENTS
3 Tablespoons
olive oil
3 larges
beets
1
carrot
1 large
sweet potato
1 serving
kosher salt
1 serving
pepper
2 tbsp
butter
1/2 large
onion
1
leek
3 cloves
garlic
8 cups
vegetable stock
1
bay leaf
1 tsp
thyme
1/2
cabbage
3 Tablespoons
red wine vinegar
1 serving
cream
1 serving
parsley