Prepare a bit of Finnish cuisine in your own home! Finnish Summer Vegetable Soup is a traditional recipe you will have no problem making on your own. Ingredients that are common in every cuisine but with a flavor that is definitely Nordic – YUM!
If you want a complete Finnish theme for your meal, try having this summer soup with Finnish meatballs and carrot bread rolls.
Undoubtedly one of the simplest vegetable soup recipes I have in the blog – no sauteeing, no blitzing, and you don’t even need to use any stock.
You just have to rely on the natural flavor coming from the vegetables in season.
You can serve a bowl of this summer soup as an appetizer or a light meal.
You want to enjoy it like the Finns? Serve it with a platter of mixed cheese and some bread — simply delicious!
IF YOU WANT MORE AUTHENTIC FINNISH RECIPES, YOU WILL LOVE THESE POSTS!
Ingredients
- Vegetables – you can use any seasonal vegetables for making this summer soup.
Although personally, I always use carrots, peas, and potatoes; then I just add whatever else I have on hand — like green beans in this instance.
- Cream – I know some people use heavy cream (also called double cream) while others like to keep it light, so they use milk instead.
I generally use heavy cream for my summer vegetable soup, as shown in the image above — and I use it warm to dissolve the flour.
- Butter – make sure it’s chilled.
- Flour, salt, and pepper – just use your favorite brand for seasoning.
Instructions
Start making your summer vegetable soup by combining two cups of water and the potatoes in a medium-sized saucepan.
Bring to a boil over medium-high heat.
Adjust the heat to medium-low and cook the potatoes until they’re tender.
Combine the cream and flour.
Mix until the flour has completely dissolved, then set aside.
Once the potatoes are slightly soft, add the carrots, green beans, green onions, butter, salt, and pepper.
Simmer and cook until the carrots and beans are slightly cooked.
Mix green peas with the rest of the vegetables into the pan.
Add the flour and cream mixture and mix to combine.
Bring summer soup to a quick boil.
Taste and adjust seasoning if needed.
Remove the pan from the heat and transfer it into bowls.
Serve your Finnish summer vegetable soup and enjoy!
Helpful tips
- Try not to chop the vegetables into small bits. The vegetables should remain intact when serving the soup.
- To make it easier to dissolve the flour, heat the cream first — no need to boil.
- Do not skip the butter. It makes a noticeable difference to the flavor of this summer soup if you do. You can try this yourself if you don’t believe me. 🙂
Recipe variation
- Milk. Some locals prefer to use milk instead of cream.
If you want something in between, use light cream (half & half in other countries) instead of the heavy cream I used in this summer soup recipe.
- Fresh peas. Use fresh green peas if you have them; otherwise, frozen peas will do just fine.
- Stock. You can use vegetable stock if you prefer. I use water in this recipe because that is how the Finns traditionally make this summer soup.
Easy peasy, right? So try Finnish summer vegetable soup this week and let me know! 🙂
OR GET IDEAS FROM THIS LIST OF SOUPS FROM AROUND THE WORLD!
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📖 Recipe
Finnish Summer Vegetable Soup Recipe
Equipment
- Medium-Sized Saucepan
Ingredients
- 2 & 1/2 cups water
- 2 medium potatoes, peeled and chopped into 1 to 1 & 1/2 inch
- 1 medium carrot, peeled and chopped into 1 to 1 & 1/2 inch
- 1 cup green beans, (about 20 pieces), halved
- 1/4 cup green onions (or spring onions), chopped (only the white and light green parts)
- 1 & 1/2 cups peas
- 1 tablespoon butter, chilled
- 1 & 1/2 cups cream
- 2 & 1/2 tablespoons all-purpose flour
- salt and pepper, to season
Instructions
- Using a medium-sized saucepan, combine two cups of water and chopped potatoes — bring to a boil over medium-high heat.
- Adjust the heat to medium-low and cook the potatoes until they're slightly tender.
- Combine the cream and flour until the flour has completely dissolved, then set aside.
- Once the potatoes are soft, add the carrots, green beans, green onions, butter, salt, and pepper.
- Continue simmering until the carrots and beans are slightly cooked.
- Mix green peas with the rest of the summer vegetables into the pan.
- Add the flour and cream mixture and stir to combine.
- Bring summer soup to a quick boil — taste and adjust seasoning, if needed.
- Remove the pan from the heat and transfer it into bowls.
- Serve and enjoy your Finnish summer vegetable soup!
Notes
- Cook’s Tip #1: You can add or replace the vegetables with whatever you have in season.
- Cook’s Tip #2: If you have fresh vegetables, like fresh green peas, use them instead of frozen ones.
- Cook’s Tip #3: You can use vegetable stock if you want. However, the traditional summer vegetable soup recipe only uses water.
- Cook’s Tip #4: Do NOT skip the butter. It elevates the creaminess and brings out the sweetness of the vegetables to another level.
Sandi
This looks delicious and healthy! Can’t wait to try.
Claudia Lamascolo
I have never seen a healthier looking or pretty and fresh soup as this. I love the amazing flavors and colors just beautiful!
Karly
This looks delicious! I can’t wait to try!
Natalie
I love soup anytime – winter or summer you name it 🙂 Looks so delicious and perfect with the air condition on!
Dannii
That looks delicious and really healthy with all the vegetables too.
Cirsten Eggers
This is an old recipe from the northern part of Germany/Southern part of Denmark as well. There it’s called Snüsch or Snysk. We cook the vegetables in salt water and then replace the water with milk though. And no butter. But everyone gets a plate with some smoked ham as a side dish.
Neriz
Ooooh, smoked ham. I am going to try your way and serve it with smoked ham as well. But alas, I think I can only get Swedish smoked ham here. I will try looking for German ones, the last time I checked, we have Black Forest ham in some supermarkets here in Stockholm.
Thank you so much for sharing Cirsten! 🙂