Put all the vegetables and the rosemary in a deep pan. Cover with water and add salt and pepper to taste -- about 1 tblspn salt and 1 tspn pepper. Bring to a boil gradually over low heat. Cover pot and simmer the soup gently for 1-1/2 to 2 hours, or until all the flavors are well blended. Taste and correct the seasoning.
Serve with crackers, cheese, or whatever you'd like.
* Examples of variations *
First day: Enough soup for four people. Serve as described above.
Second day: Add to the remainder another couple of peeled and chopped tomatoes, a few leaves of finely chopped spinach, another zucchini, and a few leftover cooked chickpeas. Add a bit of grated lemon rind and a touch of onion about 10 minutes before serving.
Third day: For lunch, the soup is good cold with a dollop of creme frai'che.
Fourth day: Add 2 or 3 peeled and diced beets, another cup of finely chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little left over vegetable broth cooked from another day.
NOTE: Of course, if you have some chicken or vegetable broth you can add it to the soup.
The secret is to have variations of color, texture and flavor.