Vegan Parsnip Chowder

Vegan Parsnip Chowder

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, served in moderate portions. Photos by Evan Atlas.

Vegan Parsnip Chowder
Recipe type: Soup
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
This vegan parsnip 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.
  • 1½ tablespoons olive oil
  • 1 large onion, chopped
  • 4 medium or 6 smallish potatoes (any variety; red-skinned are good), 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, or 4 cups water with 2 vegetable bouillon cubes
  • 1 tablespoon all-purpose seasoning blend (such as Frontier or Mrs. Dash)
  • 2 cups unsweetened nondairy milk
  • ¼ cup finely chopped fresh parsley, or more, to taste
  • 2 tablespoons finely chopped fresh dill, or more, to taste
  • Salt and freshly ground pepper to taste
  1. Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until golden.
  2. 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.
  3. 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.
  4. Add the nondairy milk, parsley, and dill. Season with salt and pepper.
  5. 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.

This soup thickens considerably as it stands. Add nondairy milk to thin as needed (though let it stay nice and thick), then adjust seasonings.

Vegan Parsnip Chowder recipe

Vegan Parsnip Chowder soup


7 comments on “Vegan Parsnip Chowder

  1. Janell

    We planned to make this for dinner tonight, but can’t find enough parsnips at the market! Can we substitute carrots? Or use carrots and parsnips together? How would we adjust the seasonings?

  2. Nava Post author

    Janell, if you’ve already gone shopping and have a combination of parsnips and carrots at hand, that would work just fine. A good soup recipe is a forgiving and flexible one!

    As with any soup, adjust the seasonings to your personal taste. Happy holidays…

  3. Janell

    This recipe was a hit with our international family. Regardless of background, everyone loved the chowder. It has been renamed ‘Christmas soup’. Thanks, Nava, for helping us start a new family tradition. :)

  4. Nava Post author

    That’s awesome! I’m almost glad I have been home with a cold so I was able to answer your questions in real time…so happy your family enjoyed the soup.

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