1. Sauté onions in three tablespoons oil until delicately browned.
2. Add green pepper, parsley root, carrots, celery and zucchini. Cover and simmer for 45 minutes.
3. In a separate saucepan, brown flour in two tablespoons oil.
4. Add tomato sauce, water, sugar, salt and pepper and bring to a boil. Pour sauce over sautéed vegetables. Add peas and carrots and potatoes. Cover and cook on low heat for 30 minutes.