Bring 2 quarts water, with 1 Tablespoon salt added, to boil. Add 3 carrots, 2 stalks celery, l parsley root, and 1 leek (or 1 onion) - all vegetables diced, plus 1 cup fresh or frozen peas. Cook on low heat 20 minutes then add 2 cups cauliflower, broken up into flowerlets, and 1 cup peeled, diced potatoes and cook about 15 minutes longer, or until all vegetables are tender.