Vegan Parsnip Chowder recipes

Name: Vegan Parsnip Chowder recipes
Ingredients: 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; freshly ground pepper