Cook all the vegetables individually. Set a few veggies aside for garnish, and grind or process the rest into small pieces.

Melt the margarine or butter in a large pot over medium heat. Add the flour and cook for about one minute. Do not let the roux brown.

Add the prepared vegetables, broth, garlic powder, and onion powder to the pot. Bring to a boil and then reduce the heat to a simmer. Add the heavy whipping cream, season with salt and pepper, and stir to combine.