To the blender add chopped zucchini with 4 cups of water. Blend until smooth. Transfer liquid into a pot. Cover with the lid and set on high heat to boil.
Peel potato (or root vegetable of your choice), chop it into bite-size pieces; add them into the pot along with Herbs de Provence and dry parsley, salt, and pepper.
While potatoes are cooking, chop celery stalks on small cubes, peel and shred parsnip on a large shredder.
Add a tablespoon of coconut oil into a pan and warm it up, incorporate universal sattvic spice mix into the oil. Transfer chopped celery and parsnip into a pan, mix well and set it to saute under the lid (for about 15 min).
In the meantime wash and finely chop spinach and parsley. Then squeeze the lemon juice.
When the time is up (your potatoes should be cooked at this point) transfer sauteed vegetables into a pot along with spinach, and parsley. This is a good time to check if additional salt is needed. Cook for 5 more minutes. Tern of the heat and 2 tbsp of lemon juice
Serve right away. Garnish with fresh parsley, sour cream, and crispy tofu bites.