Finnish summer soup Kesäkeitto: vegan

Despite the fact that the Nordic countries are my big love too, it was very hard for me to find vegan recipes in their cuisine, because it is rich with fish&meat dishes. But all good things come to he who waits!

Today I suggest you an excellent option of a summer dish – the Finnish vegetable soup Kesäkeitto. So, let’s start!

Cooks in 30 min.

Ingredients for 4 servings:

  • potatoes – 5
  • one medium carrot
  • cauliflower – 250 g.
  • one red onion
  • small bunch of dill
  • bunch of sorrel (or spinach)
  • fresh green beans – 150 g.
  • one bay leaf
  • salt, black peppercorns
  • almond milk (or soy) – 2,5 cups


Peel carrot and potatoes, cut in small cubes. Chop cauliflower (separate into florets). Chop red onion and bunch os sorrel.

Boil one liter of water, add one bay leaf salt, black peppercorns. After that add the chopped ingredients.


Cook about 20 minutes. Add green beans and cook  5-7 minutes.

Then add 2.5 cups of almond milk and cook on low heat about 5 minutes. Milk will give the necessary sweetness, the taste will become more intense.


Divide the soup between bowls, dish up with chopped dill.

Easy summer lunch is ready!


And as they say in Finnland: “Hyva ruoka halua!


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