Not exact matches
I tried it
slightly altered — cooked the carrots with the onion and celery, along with
diced potato, and with no Italian seasoning I improvised and used 1/8 tsp of each dried basil, oregano, thyme, rosemary (that was fresh), and red pepper flakes.
I
diced and sauteed the sweet
potato and zucchini chunks until they softened
slightly, added 1/2 a bag of frozen spinach and the rest of the cream sauce.
This soup does require a bit of prep work since you first have to
dice up the parsnips and sweet
potatoes and then roast them, but trust me every bit of effort is worth it for this ever so
slightly sweet, fragrant and spicy soup.