Your childhood favourite re-created in a healthier version by sneaking in some delicious veggies to help make it thick and creamy, but without the cream!
Jump to RecipeThis recipe takes me back to my childhood. I used to love aphagetti (also known as alphabet soup)! I would eat it all the time. But now as I’m older I understand that it probably was note the healthiest for me. So now I made a sneaky veggie version that helps you get in all the nutrients without the guilt! Make this for yourself, or your kiddos!
The trick to make it so thick and creamy like, but without the cream and excess sugar? Parsnips!
What are parsnips?
Parsnips are a root vegetable of the carrot family, that look like fatter white carrots. They are sweeter than carrots and can create a creamy like texture in soups!
Tip One: Peel your carrots and parsnips.
I know it takes extra time, but to make sure your soup is extra smooth and creamy, this is a must. But don’t worry about finely perfectly dicing them, they will be put in the blender so it doesn’t matter!
Tip Two: If you do not have an immersion blender you can use your regular blender!
That being said to NOT over flow it, at most go to the halfway mark, blend then empty and refill. And try to wait for your soup to cool a little before doing it. You do NOT want to burn yourself!
Tip Three: This soup is THICK and creamy, like the classic alphagetti. If you want it more soupy, add more vegetable broth than the recipe asks for!
Tip Four: If you plan to make this ahead of time, store the soup and only add the noodles right before you eat. If you add the noodles and then store, you are likely to have mushy noodles the next day.
*This soup serves 2-3 people, so if you want more soup, double the recipe!
Healthy Alphagetti
Course: DinnerCuisine: AmericanDifficulty: Easy2-3
servings20
minutes30
minutesYour childhood favourite re-created in a healthier version by sneaking in some delicious veggies to help make it thick and creamy, but without the cream!
Ingredients
1/2 medium white onion, roughly chopped
1 parsnip, peeled and roughly chopped
1 carrot, peeled and roughly chopped
3 tbs olive oil
1 cup canned diced tomatoes
1 can (15 oz) plain tomato sauce
1/2 cup vegetable broth
salt and pepper to taste
2 garlic cloves, smashed
4 basil leaves
1 cup alphabet noodles (or noodles of your choice)
Directions
- In a large dutch oven or pot, on medium high heat, add olive oil, diced onions, diced carrots, and diced parsnips. Cook until onions start to become translucent, about 5 minutes
- Add in vegetable broth, diced tomatoes, tomato sauce, garlic cloves, and basil. Bring to a simmer and simmer for 20-30 minutes until carrots and parsnips are tender. Add salt and pepper to taste.
- Using an immersion blender, blend soup until smooth. If you do not have an immersion blender, transfer to a blender and blend until smooth. Make sure to use oven mitts and not to burn yourself.
- About 10 minutes before soup is done, cook noodles according to package directions. Add noodles to your smooth soup, mix and enjoy! 🙂
Notes
- Refrigerate in an air tight container for up to 5 days. OR freeze in an airtight container for up to 3 months. To thaw, thaw on stovetop covered on low.
How fun can’t wait to make it for our son!