Finnish summer vegetable soup
Updated: Sep 2
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.