Finely dice your onions, slice your potatoes, peel and chop your parsnips and carrots, break up a small cauliflower into florets, and finely slice celery and spinach leaves. 

Set a large pot or Dutch oven over medium heat. Add butter to your pot, allowing to melt and then to cook until lightly browned. Add the flour and whisk to make a paste. Let the paste cook for a couple of minutes until light brown. Add your diced onions and cook for 2-3 minutes, until the onions are slightly softened. 

Slowly pour in your water, whisking briskly the whole time to avoid lumps. When all the water is added, bring to a simmer and add your potatoes.

Allow to simmer for a few minutes, then add the carrots and parsnips. Continue to cook for a few more minutes, until the potatoes are getting close to cooked through, but nothing is mushy. 

Add the celery then stir in the milk, continuing to simmer. 

Add the cauliflower, then the peas and spinach, and a generous pinch of salt.

When all of the vegetables are tender, add the cream, letting the soup cook for a couple more minutes, until warmed through. Taste and add more salt and pepper, to taste. 

​Garnish with chives, if desired, and generously scoop into bowls!