Wash, peel and chop the parsnip. Place in a pot with water and boil until soft.
Pure the parsnips with an immersion blender and pour back into the pan.
Wash, peel and chop the carrots. Wash and chop the potatoes. Add to the pan along with salt, herbs and spices. Open and drain liquid from clams into a bowl. Add to pot.
Turn stove on medium low and simmer for about 5 minutes until the carrots and potatoes are a little soft. Stir frequently.
When the carrots and potatoes are about half cooked, add chopped celery and peppers. Cook until all veggies are soft. Remove pan from heat and add soy milk and clams.
Remove bay leaf. Garnish with chopped fresh parsley, serve with crusty sourdough bread and enjoy.
