Finnish summer vegetable soup



  • 2 cups of water

  • A bunch of small carrots or pumpkin in slices

  • 2 medium potatoes, diced into small cubes 

  • Roughly 500 grams of cauliflower, cut into small pieces 

  • 1 cup of fresh Finnish peas (or frozen)

  • 1 bunch of green onions, thinly sliced

  • 2 tablespoons of fresh parsley, finely chopped

  • 1 teaspoon of salt, or 1/2 teaspoon more (according to taste)

  • 1/8 teaspoon of freshly ground black pepper (optional)

  • 2 cups of milk (of your choice, for the vegan option you can use any plant-based milk)


Wash all the vegetables thoroughly. Use a hard bristle brush for the potatoes, carrots or pumpkin.

Bring water to a boil, add potatoes and carrots, and boil for 5 minutes.

Add cauliflower and peas, then reduce heat and simmer for 5 minutes.

Add salt, pepper, and green onions and simmer for 2 more minutes

Add 1/2 of the milk and bring to a boil. Let it boil and then stir for 1 minute.

Add the remaining milk.

Taste and add more salt and pepper if desired.

Serve and garnish with parsley.

Here are more recipes for you to try.

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