Winter Vegetable Chowder with Mustard, Lemon & Crispy Cabbage


Winter Vegetable Chowder with Mustard, Lemon & Crispy Cabbage

A creamy and dreamy winter vegetable chowder with mustard, lemon and crispy cabbage on top. Healthy comfort food for cold days.

An 3/4, up close shot of winter vegetable shower in a white bowl, topped with crispy sliced cabbage, and on top of a deep blue napkin.

An overhead shot of winter vegetables on a white linen background in harsh light. There is: a halved green cabbage, a head of cauliflower, a bag of onions and garlic, some parsnips, a celery root, lemons, and leeks.

Happy new year to you! Hugs and positive thoughts going out as we all get another beautiful chance to start again. I hope everyone got some personal downtime over the holidays! To read, create, travel, have a long bath, cook, bake, play, be in nature or just do absolutely nothing. Me? I’ve been making winter vegetable chowder and snuggling a new furry friend.

If you read things on the internet, it only seems natural to talk about hopes, new ambitions, and dreams for the year ahead. I’ll spare you that today by simply saying that I always hope for peace, equity, and positive union.

We adopted an adorably clumsy rescue pup over the holidays! Her immediate and unconditional love has been the sweetest. She’s made the turn from timid and fearful over to constant companion and cuddler in record time. She also grunts a bit when she gives her little kisses. I just love her.

So now I have a little furry pal that follows me around and takes naps by the kitchen heat vent. While I was fixing up this winter vegetable chowder, her little sniffer was going crazy!

I knew I wanted this to be thick and stew-like with all of the creamy-delicious winter-white veg I could get a handle on. This is all leeks, celery root, cauliflower and parsnips. Turnips, new potatoes or kohl rabi would be excellent additions too. I rely on grainy mustard and bright lemon to lift the creamy sweetness of the veg. Old Bay seasoning comes in with its celery-saltiness, and there’s thyme and garlic too. Just puréeing half of the mixture gives us that thick and luscious chowder-like vibe that we’re after.

See you all next week. More hearty soup inspiration: creamy vegan mushroom stew with farro and kale, Buffalo chickpea chili with mushrooms, and a smoky and spicy white bean stew with potatoes.

An overhead shot of chopped winter vegetables, all arranged on a white plate on top of a butcher block countertop.

4 photos: chowder prep ingredients on a wood countertop by the sink in a dimly lit kitchen, the pot of winter vegetable sautéing in a white Dutch oven, the sliced green cabbage with spices sprinkled on top, and the finished winter vegetable chowder in a white bowl on top of a deep blue napkin.

An overhead shot of winter vegetable shower in a white bowl, topped with crispy sliced cabbage, and on top of a deep blue napkin.

Winter Vegetable Chowder with Mustard & Lemon

A creamy and dreamy winter vegetable chowder with mustard, lemon and crispy cabbage on top. Healthy comfort food for cold days.

PREP TIME25 minsCOOK TIME50 minsTOTAL TIME1 hr 15 mins

Course Main Course, Soup, StewDiet Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • Blender


Crispy Cabbage

  • ¼ head green cabbage, cut into ½-inch slices cut into 1/2 inch slices
  • 2 teaspoons olive oil
  • sea salt and ground black pepper, to taste
  • optional seasonings: Old Bay, celery salt, caraway seeds, nigella seeds, za’atar, whatever you like!


  • 1 tablespoon olive oil
  • 1 large yellow onion, small dice
  • 1 leek, small dice (white and light green part only)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, minced
  • 2 parsnips, peeled and chopped
  • 1 small celery root, peeled and chopped
  • 3 cups of small cauliflower florets
  • 1 ½ tablespoons grainy mustard
  • sea salt and ground black pepper, to taste
  • 2 teaspoons nutritional yeast
  • 1 teaspoon Old Bay Seasoning
  • 3 tablespoons lemon juice
  • 3 ½ cups vegetable stock


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Make the crispy cabbage. Place the sliced cabbage onto the parchment lined baking sheet. Pour the 2 teaspoons of olive oil over top, season with salt and pepper and add any spices you like. Toss lightly to combine and spread cabbage out evenly on the baking sheet. Slide the sheet into the oven and roast the cabbage for 13-17 minutes, or until browned on the edges and crispy in parts. You’ll have to flip the cabbage around a few times while it’s roasting. Keep it warm.
  • Make the chowder. Heat the olive oil in a large, heavy soup pot over medium heat. Add the diced onions to the pot and sauté until soft and translucent, about 5 minutes. Add the leeks and continue to sauté until the leeks are soft, about 5 minutes more. Add the minced garlic and thyme to the pot and cook until fragrant, about 1 minute, stirring constantly.
  • Add the chopped parsnips, celery root, and cauliflower florets to the pot and stir to coat in the oil. Add the grainy mustard, salt + pepper to taste, and Old Bay. Stir to coat all the vegetables in spice. Add the lmeon juice to the pot and stir. Add the vegetable stock to the pot, stir again, cover and bring to a boil. Once boiling, remove the lid and lower heat to simmer. Let the chowder cook and bubble until the parsnips and celery root pieces are tender, about 15-20 minutes.
  • Carefully ladle half of the chowder into an upright blender and carefully purée until smooth. Pour the puréed portion of chowder back into the soup pot and bring it back to a boil. Check the chowder for seasoning, adjust if necessary, and serve hot with some crispy cabbage on top


  • Feel free to mix it up vegetable-wise, maybe swapping in some squash, sweet potatoes and carrots for more of a deep orange chowder.
  • You could add some cooked white beans for an extra hit of protein too.
  • Also, be aware of your the salt additions. Old Bay seasoning is quite salty.

A photo of my dog Cleo in a red plaid dog bed in harsh light


Show Hide 55 comments

  • Kathryn

    The happiest of new years to you Laura! I’m glad you got some downtime over the holidays and I can’t wait to see what 2015 has in store for you (and for us!). Plus that cute pup = the best way to start the year ever. This sounds like a perfect comforting and nourishing bowl of food – that mustard/lemon combo with its warmth and brightness just feels so right doesn’t it?Reply

  • Lucy @SupergoldenBakes

    Glad to have discovered your blog – beautiful photography and inspiring recipes! I see I have a log to catching up to do. Happy 2015!Reply

  • Lynsey | lynseylovesfood

    Puppies, soup and beautiful winter light.. So much goodness in this post!! Happy New Year!!! xoReply

  • Katrina @ Warm Vanilla Sugar

    Oh man. This makes me want to go outside in the cold so that I can come back in with rosy cheeks and a bowl of this!Reply

  • valentina | sweet kabocha

    This soup seems so creamy! Weather here is not so cold as in Canada – thankfully – but I am a cold-hater…hot soups could be my daily food 🙂
    Ps : Cleo is too pretty ^_^

  • Arlene

    This is perfect for me to make right now, my frig is always full of some kind of soup/stew make a new batch every Sunday for my lunch all week! Need a change from Quinoa/lentil (I love cabbage). Thank you! Your new baby is adorable.Reply

  • Sini

    What a chowder! I’m really looking forward to making a big pot of this goodness. And hello there, Cleo! Furry pals bring so much joy and peace to one’s life. We adopted a little kitten over a year ago so I can totally relate to your feelings. Wishing you a glorious 2015, Laura! May your wishes come true and may your hearth be free of anxiety and fear. (Gosh, I know that feeling; I should start trying to eliminate fear in my life. It’s a grueling companion.) xxReply

  • Ashley

    As beautiful as ever. I always find comfort in your words, but you know this. I took time off but kind of feel like I need a re-do because part of me couldn’t fully relax for about 85% of the time. Still had an absolute lovely time with my parents while they visited and definitely gave my eyes a break from the screen, however, I just haven’t been hit with that “fresh–new year” feeling yet. Maybe next week? 😉 Your pup is adorable. So glad she’s keeping you calm. The texture contrast of this soup looks AMAZE. Hearts, girl.Reply

  • Amy @ Parsley In My Teeth

    What a darling, sweet dog! It’s always nice to have a little helper in the kitchen. Love love love this soup!Reply

  • KittNoir

    Looks so delicious!Reply

  • Jessie Snyder

    This whole post is beautiful. I love your words and this gorgeous recipe. Especially the kitchen photo where you can see the snow outside! YAY snow :). Congrats on your new pup and a merry happy 2015!Reply

  • Grace

    Puuuppy!!! Such a cutie! That picture of her is adorable – warms the heart right up, even on the coldest of days! Happy new year to you Laura, you beautiful grown-ass lady! 😉Reply

  • Elizabeth

    Yeses all around. That pup!!!!! Love the call on fear –– I’ve totally been having a few grown-ass lady talks like that with myself lately. And hurray for not being de-toxy.

    Sending New Year’s love from VA––this feels like a big year and I totally can’t wait to see all the great stuff coming next for you.Reply

  • Malin

    Looks amazing!Reply

  • Andrea

    Your pup is breakin’ my heart. Can’t imagine not having rescued my little ragamuffin a few years ago. They’ll change your life with that unconditional love. You can see it in her eyes already 🙂

    And the soup– so wonderful to feel renewed inspiration with wintery produce. Can almost feel it cutting through the cold-ass weather ’round here.Reply

  • Caitlin

    cleo is adorable. there is nothing like the companionship a pup brings into your life. their love is unending and unconditional.

    in other news, this chowder looks so good and i’m totally making it. one problem- i don’t care much for parsnips. will i be able to taste them in here?Reply

    • Laura Wright

      Caitlin! I’m honestly not crazy for parsnips either, but felt like I needed to use some up that I had leftover from a freelance job. They didn’t seem as cloyingly sweet in this soup/stew to me, what with all the mustard and nutritional yeast. And the simmering time makes them nice and tender for sure. You can always just sub in the same amount of cubed potatoes, more celery root etc. if you’re weary 🙂

  • Libby

    This soup looks like hearty perfection. What a great way to use those CSA veggies that I am less familiar with! Your new dog looks so sweet and tugs at my heart to get a little pup for myself.Reply

  • Eileen

    Yes please! This looks like the most delicious and warming soup for a chilly winter night. I just want to climb into the bowl and roll around. 🙂Reply

  • Katie @ Whole Nourishment

    Yep, this is the epitome of the perfect winter meal. Love the crispy cabbage and that sweet pup!Reply

  • Blaine Arin

    “Detox” in air quotes. Ha, love it. Looks incredible! And your pup is adorable. Those soulful eyes!Reply

  • Sofia @ From the Land we Live on

    Your posts always make me smile and salivate! The soup looks delicious, and just what we need this week in Ontario. Happy New Year + congrats on your new pup!Reply

  • Trang’s corner

    I’m so excited to try this recipe. So delicious! So inspirational!

    Happy new year!

  • Trish

    This soup does look dreamy! I love the addition of mustard. And congrats on your puppy!

  • Nissrine

    Happy New Year! Love the sound and look of this and I’m all over your suggestion to go the Orange route, will be trying it for sure. Thanks for the inspiration as always. We were in Canada visiting my family for the holidays and left just before temps hit Antarctic levels. Thankfully it’s warmer in Italy, but the dampness here really gets inside you, so I’m all about hot soups and chowders this time of year.Reply

  • Jennifer @foodprocessor07

    Love this recipe. Simple but at the same time would not mind having that for lunch every day this week.Reply

  • Jessica DeMarra

    I am always try to convince my boyfriend to eat more soup with me. He is weird and doesn’t enjoy pureed soup since he claims to like “solid” food better. I think this recipe will make a soup-lover out of him. All the best in the new year with your new furry friend!Reply

  • Christine

    Can’t wait to try this one! I just saw chowder while watching food tv and have been craving hearty, warming soups since. Perfect timing 🙂

    Also – big happy congratulations on your adoption! She looks like such a sweet heart! My family adopted a 2 year old boxer last year and it’s like she’s always been there now. It’s amazing to see them become comfortable after sometimes really sad pasts. Happy 2015 Laura!Reply

  • Emily

    Looks heavenly. I’ve always wondered about roasted cabbage, but never actually tried it myself. What a wonderful garnish to such a beautiful soup!Reply

  • Shannon Murphy

    This is perfect. I remixed this one a bit, went the mustard/white wine/smoked paprika route and after taste-testing I couldn’t help but dose it with heavy cream. But yes.Reply

  • Sherrie

    Dearest Laura, I find solace in these words. Cleo is the cutest little thing I ever did see!! I’m so happy for you guys, how much fun is a new family addition. And dreamy this bowl of chowder is indeed, wowza that light. xo sherrieReply

  • Julianne | Radishes on Toast

    Wow, this is packed with my favorite things and looks exactly like what I’d want to serve my friends on a chilly night!Reply

  • Liren

    Happy New Year, Laura, and welcome home to your sweet new pup! What a lucky one (both of you!) – I imagine there will be some delicious scraps going her way. This bowl of chowder is just my kind of thing in the new year, hearty and comforting.Reply

  • Liz @ Floating Kitchen

    Ohhh….that pup. Adorable! Congrats! I adopted my Sheri-dog from a shelter 4 years ago and it was pretty much the best decision I ever made. I can’t imagine my life without her and I can’t imagine ever buying a dog now. She loves me in a way that no other animal ever has. And this soup – gorgeous! I’m freezing my bum off over here, so I’m in need of a big bowl of this!Reply

  • [email protected]

    Happy belated New Year, Laura! Your new pup is adorable and I am sure you guys will have wonderful time together. The best thing about winter is looking forward to delicious bowls of soup like this one, love it.Reply

  • Active Vegetarian

    Your site is beautiful!! Love all the recipe ideas and more 🙂 Thanks for sharing!Reply

  • Shaun

    I made this tonight and it’s great! I really enjoyed the addition of the crispy cabbage. Next time I would add half the lemon juice and then later add more to taste, since the mustard is already tangy. It was fun to use an array of winter produce!Reply

  • Abby

    I made this last night and it was delicious! Perfect for a chilly winter night. I have never used celery root before! Delicious!Reply

  • rachel

    this was delicious! did it with more of all the vegetables and it turned out wonderfully. added a dollop of greek yogurt on top of each bowl. yummmmy!Reply

  • allison

    Happy New Year to you and so great about Cleo, I have 3 rescues now and I wish you all the best with her. They rescue you right back. I love this chowder! It’s simmering now on the stove, smells delicious( also love the hint of lemon and grainy mustard flavor) and I have the cabbage cooking up with Old Bay, a good crusty bread and I’m all set! Thanks so much again, I’m so glad I found your blog!Reply

  • Kate

    Oh gosh this looks so good! So creamy and comforting, yet dairy-free (hubba…)Reply

  • Shannon

    Dear Laura, I just discovered your blog through my friend and I think it’s my new favourite. I browsed all your soup/stew posts today at work (plus your gorgeous photos)…There are so many recipes I want to try. Tonight, I cooked this chowder and ……it is delicious! Thanks so much. And congrats on your puppy… Best from Toronto… ShannonReply

  • jen

    I made this a few weeks ago and it was sooo yummy I hid it from my boyfriend because I wanted it all to myself! Making it again tonight 🙂Reply

  • Lily

    This is delicious! I love it. I was looking for a different kind of soup that I could warm up with in this freezing Minnesota winter, and this was perfect! A nice change from the bean/kale/cumin soups I usually go for. Thank you for sharing it!Reply

  • KayN

    I made this with cauliflower, Yukon Gold potato, and sweet potato (what I had on hand), but otherwise as-written. It was FANTASTIC – I’d never thought of mustard as a chowder ingredient but it works wonderfully. Thanks for a great recipe!Reply

  • Kinsey

    Laura, this chowder rocks. I’ve made it a few times in the last year, and it’s so comforting. I was initially hooked by that roasted cabbage! Mmmmmhmm, yes.

    I don’t see a mention of when to add the nutritional yeast in your recipe, but I’ve been adding it with the surrounding spices without issue. Thanks for sharing!Reply

  • Lacey

    I have had this recipe pinned since you posted it and drooled over it, but never bought all the veggies to make it (I don’t often stock celeriac, parsnips, or leeks) but I finally decided to make it when I saw it in your book again and holy hell it was amazing. I topped it with the crispy cabbage even though the book recipe didn’t have it and it was just for St. Patty’s day. Thank you for all of your amazing recipes. Your soups and stews are just amazing.Reply

  • Jacque

    Making this right now and in Australia we don’t have Old Bay Seasoning… any ideas on what to use to replace it? I clicked the link above for “make your own” but it just went to the website to purchase the seasoning. Thanks!Reply

    • Laura

      Here’s a more up-to-date link!:

  • Barbara Alfeo

    I love this! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at Is it alright if I share this link to your recipe?Reply

    • Laura

      Yes, sharing a ink is fine with me. Thanks for asking!

  • Anastasia

    Your recipes heal the soul! Seriously. Your blog is unique and exceptional!Reply

  • Christie

    Amazing flavor profile! This was a really surprising taste and so wonderful! I made my own Old Bay and it worked out really well. I had nutritional yeast but forgot to put it in. I also used turnips instead of parsnips which I don’t currently have and it was still such a glorious taste. And for something that tastes so interesting, it was really easy and straightforward to make. YUM!Reply

  • Joyce

    What a brilliant recipe!  Thank you for all you share.  A big hit on a very, very cold night.  I decided to roast the veggies in a bit of olive oil and seasoning, added some cassoulet beans, used sweet potato, turnips and celeriac.  Great idea to add nutritional yeast!  I think you produce one of the best recipe blogs for us veggie focused folks.  Thank you again!Reply

  • Genevieve

    I love anything tart and briny so this was right up my alley with the mustard and lemon. The roasted cabbage was great on its own and mixed into the chowder for a mix of textures. I also added white beans which worked well to make it heartier for dinner. I used a whole lemon so it was a bit strong on the lemon flavour the first night but the leftovers the next day were a bit more mellow with more of the other flavours coming through. Reply

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