Finnish Summer Vegetable Soup
(Kes keitto)

Serve this with freshly-baked Finnish Rye Bread and some cheese for a nice lunch.


  • 2 cups water
  • 2 small carrots, sliced
  • 1 medium potato, cubed
  • 3/4 cup fresh or frozen green peas
  • 1 cup cut fresh or frozen green beans
  • 1/4 small cauliflower, separated into florets
  • 2 ounces fresh spinach, cut up (2 cups)
  • 2 cups milk
  • 2 tablespoons all-purpose flour
  • 1/4 cup whipping cream
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • Snipped dill weed or parsley


  1. Heat water, carrots, potato, peas, beans and cauliflower to boiling in 3-quart saucepan; reduce heat. Cover and simmer until vegetables are almost tender, 10 to 15 minutes.
  2. Add spinach; cook uncovered about 1 minute.
  3. Mix 1/4 cup of the milk and the flour; stir gradually into vegetable mixture. Boil and stir 1 minute.
  4. Stir in remaining milk, the whipping cream, salt and pepper. Heat just until hot.
  5. Garnish each serving with dill weed.

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