Finnish Summer Soup

(Image Source |Anneli Salo)

By Anneli Salo (Own work) [CC-BY-SA-3.0], via Wikimedia Commons

Soups are winter-favorites but in Finland and Scandinavia, where the summer is short, soups are savored to enjoy the warmth of the sun. The Finns lead a humble life and it is reflected in their dishes as well. This Finnish summer soup, made with the fresh seasonal vegetables swimming in the creamy white broth, is not an exception yet too delicious and satisfying to be true.

However, Drilldoggy made some changes in this traditional recipe to make it acceptable to our guidelines without sacrificing with flavors. To begin with, whole milk gave its way to coconut milk which in turn adds a hint of tropical goodness to a Finnish dish.

The use of sweet potatoes instead of the potatoes makes it taste sweeter than its authentic version and adds to its yum quotient. While a true Finn would prefer to add peas, green beans and carrots in the soup, feel free to add your favorite and enjoy the fresh summer produce. But make point to keep the seasoning simple to prevent it from overpowering the natural flavors. A hint of white pepper would suffice for subtle earthiness and leave the rest to the summer veggies.


Serves: 4-6

  • 2 cups sweet potatoes, scrubbed and diced
  • 15 baby carrots, peeled and sliced into 2’’ sticks
  • 3 small sweet baby onions, chopped
  • 1 cup sweet peas
  • ¼ tsp freshly ground white pepper
  • 1 tbsp sugar
  • 4 cups coconut milk
  • 1 tsp salt
  • 2 tbsp arrowroot powder
  • 2 tbsp butter
  • Chopped parsley, to garnish


  • Dump all the veggies into a stock pot and pour in enough water to immerse them fully.
  • Bring the mixture to a boil and reduce it to a simmer.
  • Continue to simmer for 5 minutes or until the veggies are fork-tender.
  • Pour the coconut milk in another pot and whisk in the almond arrowroot powder, sugar as well as a dash each of seasonings until well combined into a uniform mixture without lumps.
  • Drain out the veggies and set 1 cup of the vegetable stock aside.
  • Return the veggies back into the pot and pour the reserved stock over it.
  • Pour in the coconut milk mixture and bring it to a simmer.
  • Continue to simmer for 10 minutes or until they soup thickens.
  • Ladle the hot soup into serving bowls and place a knob of butter onto each serving.
  • Sprinkle chopped parsley on top to garnish.
  • Serve piping hot.