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    Home » Recipes » Vegan Christmas Recipes

    Vegan Parsnip Chowder

    Published: Mar 29, 2011 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Recipe

    Vegan Parsnip Chowder

    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.
    4.50 from 4 votes
    Print Pin Rate Email
    Course: Soup
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: vegan chowder, vegan parsnip chowder
    Prep Time: 25 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 to 8
    Calories: 246kcal
    Author: Veg Kitchen

    Ingredients

    • 1 ½ 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
    US Customary - Metric

    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.

    Nutrition

    Calories: 246kcal | Carbohydrates: 48g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 764mg | Potassium: 1086mg | Fiber: 10g | Sugar: 9g | Vitamin A: 5743IU | Vitamin C: 48mg | Calcium: 207mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.


    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.

    Vegan Parsnip Chowder recipe

    Vegan Parsnip Chowder soup

    • 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.

    More Vegan Christmas Recipes

    • holiday main dish vegan pot ie
      Vegan Pot Pie Casserole
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan hummingbird cake
      Vegan Hummingbird Cake
    • vegan sweet potato casserole
      Vegan Sweet Potato Casserole

    Reader Interactions

    Comments

    1. Janell says

      December 24, 2010 at 12:58 pm

      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 says

      December 24, 2010 at 1:02 pm

      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 says

      December 24, 2010 at 6:39 pm

      When do I put in the Mrs. Dash? With the stock, or the salt & pepper?

    4. Nava says

      December 24, 2010 at 6:52 pm

      Sorry, this recipe needed some editing! See it now.

    5. Janell says

      December 24, 2010 at 6:53 pm

      Thanks! So far, it smells yummy!

    6. Janell says

      December 26, 2010 at 12:12 pm

      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. 🙂

    7. Nava says

      December 26, 2010 at 10:46 pm

      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.

    8. Ewa says

      November 01, 2016 at 4:16 pm

      4 stars
      I used leaks instead of onion. Delicious 🙂

    9. Nava says

      November 01, 2016 at 4:34 pm

      Glad you liked this, Ewa!

    10. Sarah says

      February 18, 2017 at 8:15 am

      5 stars
      I got a load of parsnips from my local farmers market and was looking for some recipes when I came across this one. It is absolutely delicious and I will definitely make it again.

    11. Natasha says

      October 18, 2018 at 7:40 pm

      5 stars
      Hi, just wonder if any one has the calories for this recipe . Thank you

    12. Marissa says

      March 05, 2021 at 12:49 am

      4 stars
      Praise for the fabulous combination of vegetables and fairly easy to assemble this soup! I just wish there was a specific salt measurement included. Potatoes suck up SO MUCH salt so I had to keep adding it and tasting and repeating at the end and that was a little annoying. I added a couple of shakes of old bay for extra flavor, too. I also felt like it could use some sustenance and added a can of cannellini white beans. Thanks for the soup base--it just needed some jazzing up to be a little more filling and flavorful for my palette .

    4.50 from 4 votes

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