Heat 1 tablespoon of water in a large pot or Dutch oven over medium heat. Add the onion, garlic and celery, and cook for 5 minutes or until soft. (Don’t add salt yet-see notes.)
Add the turnips, lentils and celery seed (if using), and mix well until everything is coated and hot.
Add the prepared bouillon (or stock) and coconut milk (or plant milk), and heat until it almost begins to boil. Then reduce the heat, cover and simmer until the turnips and lentils are tender, 15-20 minutes.
Add the lemon zest and juice.
Ladle 3 cups of the soup into a blender and blend on medium speed until just creamy, being careful to allow steam to escape. Don’t over blend. Add the blended soup back to the pot. Add the chopped dill, season with salt and pepper to taste, and stir.
Garnish with a few sprigs of fresh dill if desired.
1 onion diced
2 cloves garlic minced
2 stalks celery finely diced
1 pound turnips peeled and ½ inch diced about 2 medium. For a thicker chowder, use 3 turnips.
A good stubstitute for turnips is carrots.
1 cup red lentils
¼ teaspoon celery seed (optional)
¼ cup loosely packed fresh dill chopped (+ more for garnish)
3 cups prepared vegan bouillon such as Vogue Instant Vegetarian Chicken Base-Low Sodium or homemade vegetable stock
1 13.5 ounce can light coconut milk (or sub plant milk - see notes)
1 lemon juiced and zested (about 2 tablespoons of juice)
Sea salt and freshly ground black pepper to taste