Heat oil in a large pot. Sauté onion over low heat for 10–15 minutes, until soft and translucent.

While onions are sautéing, peel and cut the zucchinis, potatoes, parsnip,

and knob celery into large cubes. Add the vegetables to the pot and

sauté for another 10 minutes.

Add water or chicken stock, salt, and chicken soup mix (do not add soup

mix if using chicken stock) and bring to a boil.

Lower the heat and simmer gently for 45–60 minutes, or until the

vegetables are soft.

Remove from heat and add the spinach and parsley. Blend soup until

smooth and creamy.