Beet Soup from a winter farmers market

I love that there are farmers markets year round here now. This time of year it is a lot of root vegetables and meat vendors. This week we picked up some root vegetables, cabbage and shallots, so I thought I'd try a basic borscht inspired soup.

Ingredients:
olive oil
3 small shallots
2 purple beets
1 yellow beet
1 parsnip
2 carrots
1/2 medium sized head of cabbage
parsley
bay leaf
12 black peppercorns
3 allspice berries
salt
water
1 lemon

Heat the oil and add minced shallots, rough chopped beets, parsnip, carrots, parsley, bay leaf, peppercorns, allspice and a little salt. Let cook for about 5 minutes then add chopped cabbage and let cook 3 more minutes
Add water and let simmer until vegetables are cooked through then turn off the heat. Add salt and the juice from one lemon.