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 a surprisingly elegant choice with which to start a holiday meal like Christmas dinner, served in moderate portions.

Photos by Evan Atlas.

Key Ingredients & Substitutions

Parsnips. The star of the chowder, with a mild, slightly sweet, earthy flavor that mellows further as it simmers.
Potatoes. Any variety works, though red-skinned potatoes hold their shape nicely — some get mashed back into the soup to thicken it naturally.
Carrots and celery. Round out the chowder with classic aromatic sweetness alongside the parsnips.
Unsweetened nondairy milk. Stirred in near the end, it gives the chowder its creamy body without any dairy.
Fresh parsley and dill. Add a bright, herbal finish that keeps the chowder from tasting too heavy.

Variations

Add leeks. A sliced leek sauteed along with the onion adds another layer of mild, savory flavor.
Make it heartier. Stir in a can of drained, rinsed white beans for extra protein and substance.
Add a smoky note. A pinch of smoked paprika stirred in with the seasoning blend adds subtle depth.
Top it off. A sprinkle of chopped fresh chives or a drizzle of good olive oil just before serving adds a nice finishing touch.
Add a splash of white wine. Deglazing the pot with a splash of white wine after sauteing the onion adds a subtle depth to the broth.

Tips for the Best Parsnip Chowder

Mash some of the vegetables back into the soup. This is what gives the chowder its thick, hearty texture without needing any flour or cream.
Dice the vegetables evenly. This helps everything cook through at the same rate for a consistent texture.
Let it rest before serving if you have time. The flavors deepen as the soup sits, so a short rest off the heat (then reheating gently) actually improves it.
Thin as needed with nondairy milk. This soup thickens considerably as it stands, so add a splash more milk to loosen it back up, though it's best kept nice and thick.

Make Ahead & Storage

This chowder keeps well in the refrigerator for up to 4 days, and the flavor only improves overnight. This soup thickens considerably as it stands — add nondairy milk to thin as needed (though let it stay nice and thick), then adjust seasonings before serving.

How to Serve

Serve hot as a cozy cold-weather meal, or in smaller portions as an elegant starter for a holiday dinner. Explore other recipes for hearty winter soups, and see A Colorful Vegan Christmas (Vegetarians Welcome!) for a complete listing of holiday dinner recipes, menus, and desserts.

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