Finnish Summer Vegetable Soup Keskeitto
Embrace the vibrant flavors of Nordic cuisine with Finnish Summer Vegetable Soup, known as Kesäkeitto. This traditional dish celebrates the freshest produce of the season, featuring tender new potatoes, sweet carrots, green beans, peas, and cauliflower florets simmered to perfection. The vegetables are bathed in a velvety cream sauce made from butter, flour, and milk, creating a comforting yet light soup that’s perfect for warm-weather dining. Finished with a sprinkle of fresh dill, this wholesome recipe is effortlessly elegant and packed with nutrients. Ready in under an hour, Kesäkeitto is ideal as a simple yet satisfying main course, paired with crusty bread for a taste of Finnish summer on your table.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 6 small New potatoes
- 3 medium Carrots
- 150 grams Green beans
- 150 grams Cauliflower florets
- 100 grams Peas (fresh or frozen)
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 500 milliliters Milk
- 500 milliliters Vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Ground white pepper
- 2 tablespoons Chopped fresh dill
Instructions
Wash and peel the carrots and potatoes. Dice them into bite-sized pieces.
Trim the ends of the green beans and cut them into 2-inch pieces. Separate the cauliflower into small florets.
In a large pot, bring the vegetable stock to a gentle boil. Add the diced potatoes and carrots. Cook for 5–7 minutes until slightly tender.
Add the green beans, cauliflower florets, and peas to the pot. Simmer for an additional 5–7 minutes until all vegetables are just cooked but still vibrant and firm.
In a small saucepan, melt the butter over low heat. Stir in the flour and cook for 1–2 minutes, whisking constantly to prevent lumps from forming.
Gradually add the milk to the butter-flour mixture, whisking continuously until smooth. Cook for a few minutes until the mixture thickens into a creamy sauce.
Slowly pour the creamy sauce into the vegetable pot, stirring gently to combine. Simmer for 3–5 minutes to allow the flavors to meld.
Season the soup with salt and ground white pepper to taste. Sprinkle chopped fresh dill over the soup before serving.
Serve the Kesäkeitto hot with crusty bread or as a light main course for a summer meal.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 15.2 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 221 mg | 17% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1447 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
