Finnish Summer Vegetable Soup (Print version)

A light, creamy Finnish soup with fresh summer vegetables, ready in 40 minutes.

# What you'll need:

→ Vegetables

01 - 3 cups new potatoes, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 1 small cauliflower, cut into small florets
04 - 1 cup green beans, trimmed and cut into 1-inch pieces
05 - 1 cup fresh peas or frozen peas
06 - 1 small leek, white and light green part only, sliced
07 - 1 small bunch radishes, sliced
08 - 2 tablespoons fresh dill, chopped

→ Broth and Dairy

09 - 4 cups water or vegetable broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream
12 - 2 tablespoons unsalted butter

→ Thickening

13 - 2 tablespoons all-purpose flour or gluten-free flour blend

→ Seasoning

14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon white pepper, or to taste

# Method:

01 - Bring the water or vegetable broth to a gentle boil in a large pot. Add the potatoes, carrots, and cauliflower. Simmer for 8 minutes until beginning to soften.
02 - Add the green beans, peas, leek, and radishes if using. Cook for another 7–8 minutes until all vegetables are just tender. Avoid overcooking to maintain texture.
03 - Melt the butter over medium heat in a small saucepan. Stir in the flour and cook for 1 minute, stirring constantly to form a smooth roux without browning.
04 - Gradually whisk the milk into the roux, stirring constantly until the mixture thickens and becomes smooth. Continue cooking for 2–3 minutes to eliminate raw flour taste.
05 - Pour the milk mixture and cream into the soup pot. Stir gently to combine and heat through completely. Do not let the soup boil once dairy is added to prevent separating.
06 - Season with salt and white pepper to taste. Stir in the chopped dill just before serving to preserve its bright flavor. Taste and adjust seasoning as needed.
07 - Ladle hot soup into bowls. Garnish with additional fresh dill if desired. Serve immediately while hot.

# Expert advice:

01 -
  • It transforms humble summer vegetables into something elegant and comforting
  • The soup comes together in under an hour but tastes like it simmered all day
  • Leftovers actually improve overnight as the flavors meld together
02 -
  • Never let the soup boil after adding dairy or it can separate and become grainy
  • The vegetables should be knife tender but still hold their shape, not mushy or falling apart
  • Dill loses its punch quickly, so add it right before serving and keep some extra for garnish
03 -
  • Cut all vegetables to roughly the same size for even cooking and a prettier presentation
  • Make the roux ahead of time and keep it warm, it will incorporate into the soup more smoothly
  • If the soup seems too thick the next day, thin it with a splash of milk or broth rather than water

Go back