Parsnips are hardy winter roots whose mild flavor is perfect for this soothing cool-weather soup. This vegan chowder is brimming with mild seasonal vegetables. Though it’s homey and hearty, perfect for any cold-weather meal, it’s surprisingly elegant choice with which to start a holiday meal like Christmas dinner.
- 1 1/2 tablespoons olive oil
- 1 cup chopped onion
- 4 medium or 6 smallish potatoes (any variety; I prefer red-skinned in this)
scrubbed and diced
- 1 pound parsnips, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 large celery stalks, diced
- 32-ounce carton vegetable stock,
4 cups water with 2 vegetable bouillon cubes
- 1 tablespoon all-purpose seasoning blend (like Spike or Mrs. Dash)
- 2 cups unsweetened nondairy milk
- 1/4 cup finely chopped fresh parsley, or more, to taste
- 2 tablespoons finely chopped fresh dill, or more, to taste
- Salt and freshly ground black pepper
Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until golden.
Add the potatoes, parsnips, carrots, celery, broth, and seasoning blend. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 minutes.
With a slotted spoon, transfer two cups full of the vegetables (mainly the potatoes and parsnips, if you can) to a shallow bowl. Mash well and stir them back into the soup.
Add the nondairy milk, parsley, and dill. Season to taste with salt and pepper. Simmer over very low heat for 5 to 10 minutes longer, or just until thoroughly heated through. Serve at once, or let the soup stand for an hour or so off the heat, then heat through before serving.