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

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.

4.67 from 3 votes

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Course: Soup

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Servings: 6 to 8

Author: Veg Kitchen

Ingredients

• 1 1/2 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
• 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 pepper to taste

Instructions

• 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 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.

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

• Explore other recipes for hearty winter soups.
• See A Colorful Vegan Christmas (Vegetarians Welcome!) for a complete listing of holiday dinner recipes, menus, and desserts.