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Creamy, comforting, and full of fresh seasonal vegetables, Finnish Summer Vegetable Soup — known as Kesäkeitto — is a traditional Nordic favorite. Made with new potatoes, peas, carrots, and cauliflower in a light milk-based broth, this vegetarian soup captures the essence of Finnish summer in every spoonful.
Equipment
- Large pot or Dutch oven
- Measuring spoons & cup
- Cutting board & knife
- Whisk
- Ladle
Ingredients
- 2 tbsp butter (salted or unsalted)
- 2 tbsp all-purpose flour
- 1 medium yellow onion, finely chopped
- 4 cups water (or vegetable broth)
- 2 cups whole milk (or 2% / 1%)
- ½ cup heavy cream
- 4-5 small new potatoes, sliced
- 2 carrots, peeled and chopped
- 1 parsnip, peeled and diced
- 1 stalk celery, finely sliced
- ½ small cauliflower, broken into florets
- 1 cup fresh peas (or thawed frozen peas)
- 1 handful fresh spinach, chopped
- Salt, to taste
- White pepper or freshly ground black pepper, to taste
- Chopped chives (optional, for garnish)
Instructions
- Prepare all vegetables: chop onion, slice potatoes, peel and cut carrots and parsnip, break cauliflower into florets, and chop celery and spinach.
- In a large pot or Dutch oven, melt the butter over medium heat. Let it brown slightly.
- Add flour and whisk into a paste (roux). Cook for 2–3 minutes until lightly golden.
- Stir in the chopped onions. Cook for 2–3 minutes until softened.
- Gradually add water while whisking to avoid lumps. Bring to a simmer.
- Add the sliced potatoes and simmer for 5 minutes.
- Add carrots and parsnip. Simmer until nearly tender.
- Stir in celery and then pour in the milk. Continue to simmer.
- Add cauliflower florets, then peas and spinach. Season with salt and pepper.
- Once all vegetables are tender, add heavy cream. Cook for 2 more minutes.
- Taste and adjust seasoning.
- Serve hot, garnished with chopped chives if desired.
Notes
Kesäkeitto, or Finnish Summer Vegetable Soup, is a cherished traditional dish that beautifully captures the essence of Nordic summer 
. Light, creamy, and brimming with fresh seasonal vegetables, this comforting soup has been a staple in Finnish homes for generations. It’s the perfect way to enjoy the bounty of summer gardens — simple, wholesome, and deeply flavorful.
Whether served for lunch on a sunny terrace or as a cozy dinner during the white nights of June and July, Kesäkeitto is more than just a meal — it’s a celebration of freshness, simplicity, and Finnish culinary heritage 
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Why You'll Love This Soup
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Loaded with garden vegetables
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Rich, creamy broth with butter and milk
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Naturally vegetarian and easy to customize
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Quick to prepare — ready in under 45 minutes!
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Can be made ahead and stored for days
Tools & Equipment Needed
To prepare Kesäkeitto, all you need are a few kitchen essentials:
- Large pot or Dutch oven
- Cutting board & knife
- Measuring spoons & cup
- Whisk
- Ladle
Ingredients for Traditional Kesäkeitto
The beauty of this soup is in its versatility — don’t stress if you’re missing one or two vegetables! Substitutions are welcome.
- 2 tbsp butter (salted or unsalted)
- 2 tbsp all-purpose flour
- 1 medium yellow onion, finely chopped
- 4 cups water (or vegetable broth, though water transforms beautifully into broth in this recipe)
- 2 cups whole milk (or 2% / 1%)
- ½ cup heavy cream
- 4–5 small new potatoes, sliced
- 2 carrots, peeled and chopped
- 1 parsnip, peeled and diced
- 1 stalk celery, finely sliced
- ½ small cauliflower, broken into florets
- 1 cup fresh peas (or thawed frozen peas)
- 1 handful fresh spinach, chopped
- Salt (Kosher or sea salt) — to taste
- White pepper or freshly ground black pepper
- Chopped chives, for garnish (optional)
Optional Add-ins: green beans, broccoli, kohlrabi, zucchini, or even turnips — depending on what’s in your garden or fridge!
How to Make Finnish Summer Vegetable Soup (Step-by-Step)
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Prep the vegetables
Dice the onion, slice the potatoes, chop the carrots and parsnip, break the cauliflower into florets, and finely chop the celery and spinach. -
Start the roux
In a large pot over medium heat, melt the butter. Allow it to cook until slightly browned for extra depth. Add flour and whisk continuously until a smooth paste (roux) forms. Cook for 2–3 minutes until light golden. -
Add onions & liquids
Stir in the diced onions and cook until translucent. Gradually add the water while whisking to prevent lumps. Bring to a gentle simmer. -
Cook the root vegetables
Add sliced potatoes first. After 5 minutes, toss in carrots and parsnip. Cook until nearly tender. -
Incorporate remaining veggies
Add celery and stir in the milk. Simmer gently, then add cauliflower, peas, and spinach. Season with salt and white pepper. -
Finish with cream
Once all vegetables are tender, pour in the cream and cook a few more minutes. Taste and adjust seasoning. -
Serve hot
Ladle into bowls, garnish with chopped chives, and enjoy the creamy delight of summer in every spoonful!
Serving Suggestions
Traditionally, Kesäkeitto is served with:
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Rye crispbread (näkkileipä) with a slice of cheese
- Fresh Finnish rye bread spread with butter
- Optional protein: Top each bowl with a sliced hard-boiled egg for extra richness and nutrition.
How to Store Finnish Summer Soup
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Let soup cool completely before transferring to an airtight container.
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Store in the refrigerator for up to 4 days.
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Reheat gently on the stove over low heat — avoid boiling to preserve the creamy texture.
A Little History Behind Kesäkeitto
Kesäkeitto has its roots in rural Finnish farm culture, where the arrival of summer meant a sudden abundance of fresh vegetables after long, dark winters. Milk and cream, staples in Nordic kitchens, added nourishing richness, while the use of simple seasoning — usually just salt and white pepper — allowed the garden flavors to shine.
This soup is a perfect example of Scandinavian culinary philosophy: fresh, seasonal ingredients prepared with minimal fuss and maximum respect.
Final Thoughts
Kesäkeitto is not just a soup — it’s a summer tradition passed down through generations in Finland. It embodies everything people love about Nordic cuisine: simplicity, freshness, and heartwarming comfort.
Whether you’re using ingredients from your backyard garden or your local farmer’s market, this dish will become a seasonal favorite you’ll return to again and again 
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