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Brief overview
Kesäkeitto, meaning “summer soup” in Finnish, is one of those dishes that speaks softly but leaves a lasting impression. Light, creamy and filled with the freshness of just picked vegetables, it captures the essence of the short but cherished Finnish summer in every spoonful.
This soup is traditionally served warm, making it perfect for those early summer days when the air still holds a hint of spring’s chill. Its gentle, comforting nature makes it a familiar presence on family tables, especially in rural areas where homegrown produce is at its best.
What Is Kesäkeitto?
Kesäkeitto is a milk based vegetable soup, often served as a main course during summer. What sets it apart is its celebration of early seasonal vegetables, cooked just enough to retain their shape and flavour, then gently simmered in milk or cream for a rich but delicate finish.
In Finnish households, this dish often signals the start of summer. It is not just a soup; it is a quiet ritual of gathering ingredients from the garden or market and letting their natural flavours shine. There is a sense of patience in its preparation, and an appreciation for simplicity.
Ingredients and Taste
The heart of kesäkeitto lies in its ingredients. You will typically find new potatoes, carrots, peas, green beans and cauliflower, all sliced small and cooked until tender. These are folded into warm milk or cream, sometimes thickened slightly with flour or butter.
The taste is fresh and mellow. The sweetness of young carrots and peas comes through, while the milk provides a creamy base without overpowering. It is the sort of dish that feels both nourishing and gentle, perfect for a light lunch or a quiet evening meal.
Some families like to add fresh herbs such as dill or chives just before serving, offering a touch of brightness that pairs beautifully with the creamy broth. It is not a soup that tries to impress through boldness but through honesty.
A Taste of History
Kesäkeitto has its roots in the Finnish countryside, where farming traditions have long shaped daily meals. It emerged as a seasonal dish when fresh produce first became available after the long winter. Its ingredients reflect what was ready in the garden.
During the 20th century, it became more widely recognised across the country, especially as part of school lunches. For many Finns, this soup evokes childhood memories, tied closely to family kitchens, wooden tables and the quiet hum of summer afternoons.
Though modest in appearance, kesäkeitto carries a sense of place and time. It is a dish that reminds you to slow down, to appreciate the subtle sweetness of vegetables at their peak, and to find joy in a meal that honours the rhythm of the seasons.
Today, while modern cuisine continues to evolve, kesäkeitto remains close to the heart of Finnish home cooking. It is a gentle reminder of the country’s deep connection to nature and the value of eating with the seasons, one bowl at a time.
Finnish Kesäkeitto (Summer Vegetable Soup)
Ingredients
- 3 medium new potatoes peeled and diced
- 2 medium carrots peeled and sliced
- 1 small cauliflower cut into small florets
- 150 g green beans trimmed and cut into 3cm pieces
- 100 g fresh peas shelled or frozen
- 1 small leek white part only, thinly sliced
- 2 tbsp unsalted butter
- 750 ml whole milk
- 250 ml water
- 1½ tsp fine sea salt or to taste
- ¼ tsp white pepper
- Small pinch of ground nutmeg optional, but traditional
- Small bunch of fresh dill finely chopped
- Optional: 100ml single cream for added richness
Instructions
- To begin, melt the butter in a large saucepan over medium heat. Add the sliced leek and cook gently for 4–5 minutes, stirring occasionally, until soft but not browned. This develops a sweet, aromatic base for the soup.
- Add the diced potatoes and carrots to the saucepan. Stir to coat in the buttery leeks, then pour in the water. Cover and simmer for 8 minutes until the vegetables begin to soften. Do not boil vigorously, as this can break down their structure.
- Once the root vegetables have softened slightly, add the cauliflower florets, green beans, and peas. Stir gently to combine, ensuring an even distribution of colours and textures.
- Pour in the milk and add the salt, white pepper, and a pinch of nutmeg if using. Stir gently and bring the mixture just to a simmer, avoid boiling, as milk can split and lose its smooth consistency.
- Lower the heat to a gentle simmer. Cook uncovered for 10–12 minutes, or until all the vegetables are tender but still hold their shape. Stir occasionally to prevent sticking at the bottom of the pot.
- Taste the soup and adjust seasoning with a little more salt or pepper, if needed. At this point, you may stir in the cream for extra richness, though traditionally it's kept light and milky.
- Sprinkle in the chopped fresh dill. Stir through and let it infuse for a minute. Dill is essential, it brings a whisper of Nordic summer into each mouthful.
- Turn off the heat and let the soup sit for 3–5 minutes before serving. This resting time allows the flavours to settle and mingle more fully.
- Serve hot in wide soup bowls, garnished with a sprig of dill or a swirl of cream, if desired. Accompany with rye bread or crisp flatbread for a simple, satisfying meal. The soup is best enjoyed fresh but can be gently reheated the next day.
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