Savor the taste of summer with kesäkeitto, a classic Finnish vegetable soup – this delicious recipe is a must-have!

Kesäkeitto, a traditional Finnish summer vegetable soup, is making a comeback with a delicious twist. Say goodbye to milk and frozen vegetable bags, and welcome fresh vegetables, cream, and a hint of lemon into your bowl. This upgraded version of the classic soup is set to become a new favorite.

A LUKEWARM SUMMER SOUP made with fat-free milk and frozen vegetables is certainly a memorable dining experience for many Finns – but not in a good way. Radical changes are needed to convince anyone to try kesäkeitto again after that. However, this updated summer soup recipe is worth trying in your own kitchen. This time, you're sure to fall in love with the soup!

The most important thing is to use fresh, seasonal vegetables, which are at their best right now. The second key is cream, which adds flavor and depth to the vegetables. The third is acidity, added to the recipe through both white wine and lemon juice. You can vary the vegetables according to your preferences and availability. Feel free to add small turnips, radishes, and fresh spinach, for example. Cabbage or zucchini would also work well!

This recipe is a great example of how you can tailor the soup to your own taste. Taste the broth and adjust the acidity to your liking by adding lemon juice gradually. You can cook the vegetables to have a good bite or completely soft if you prefer. Add the cauliflower only when the potatoes are half-cooked. After that, keep a close eye on the vegetables as they cook quickly. The cooking time will also depend on how large you cut the vegetables.

Kesäkeitto can easily be made vegan, too! Simply replace traditional butter with plant-based butter and the cream with oat cream.

If you have leftovers, you can chop some smoked tofu or fish into a bowl the next day and pour a couple of ladles of hot soup over it.

Kesäkeitto (Finnish summer vegetable soup)

Ingredients:

3 tablespoons butter
2-3 green onions
150 ml white wine
500 grams potatoes
4-5 summer carrots
1 small cauliflower (about 300 grams)
1 liter vegetable broth (water + vegetable bouillon cube)
1/2 liter peas
200 ml cream
Juice and zest of 1 lemon
A handful of fresh dill
A handful of fresh parsley
Salt and black pepper

Instructions:

Start by preparing all the ingredients. Wash the potatoes, scrape off the skins, and cut them into bite-sized pieces. Rinse the green onions, dry them, and chop finely. Peel the carrots (or just wash them well if they're young and tender) and cut them into pieces. Rinse the cauliflower and chop it into bite-sized florets. Shell the peas and put them in a bowl. Finely chop the herbs and wash the lemon.

Melt the butter in a pot and sauté the green onions over medium heat for a couple of minutes. Season the onions with a pinch of salt and freshly ground black pepper. Add the white wine and let it evaporate, then add the potatoes, carrots, and vegetable broth. Bring the broth to a boil and cook the vegetables until they are halfway done, then add the cauliflower. When the vegetables are nearly tender, add the cream, peas, and grated lemon zest to the pot. If needed, thin the soup with a bit of water. Let the soup heat up for a moment, but don't let it boil. Taste and add more salt if needed, then season the soup with lemon juice to your liking.

Serve the summer soup with a generous sprinkle of fresh dill and parsley on top. Serve butter and rye bread or crispbread on the side.

Design Stories contributor Suvi Kesäläinen is a photographer, who loves to create dishes that are not only delicious but also fast and easy to make. She’s passionate about the best seasonal ingredients, local food, and intriguing culinary trends.

See also:

• All tableware >

Text and images: Suvi Kesäläinen