1. Sauté onion in margarine. Chop up zucchinis and add to the pot together with carrot and parsley. Cook for one minute.
2. Lower ﬂame and simmer for a half hour, partially covered. Allow to cool and puree.
3. Add ﬂour, stirring to coat vegetables. Add boiling water, soup mix, and spices. Bring to boil.