Heat over medium heat for about 5 minutes (or until tender).
Add water and bouillon cubes.
Add all veggies and spices.
Cook about 30-45 minutes until all veggies are soft.
In small pan, melt butter and slowly add flour and stir until golden brown. Slowly add some of the broth from your soup and stir to make a roux. Add this mixture to the soup and either mash with a potato masher OR for a smoother, creamier soup use an immersion blender.