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Feature image for Finnish Summer Vegetable Soup, showing a serving of the dish.
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5 from 4 votes

Finnish Summer Vegetable Soup Recipe

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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Finnish
Servings: 4
Calories: 486kcal
Author: Neriz

Equipment

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.

Nutrition

Calories: 486kcal | Carbohydrates: 36g | Protein: 9g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 75mg | Potassium: 779mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4555IU | Vitamin C: 48mg | Calcium: 106mg | Iron: 2mg