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.