This hearty soup has all the elements of Summer in it making it a great dinner even on warmer nights!
You are going to love this easy to prepare recipe. It’s packed with tons of healthy vegetables and it’s a delicious vegetarian meal. Now is a great time to enjoy this season’s vegetables such as potatoes, carrots, green onions, green beans, and peas. Put all of these in a pot with some half and half and you just made yourself a delicious pot of soup called Finnish Summer Soup.
Comfort Food Soup
I have a love hate relationship with this time of the year. The leaves are starting to turn, the air is becoming cooler and we are starting to get more rain. I love the change of seasons but I am not ready for the warm summer days to disappear. One of the good things about this time of the year is that my comfort food is soup. I am excited to add more soup recipes to my family’s meal rotation! The veggies and flavors in this soup are typically ones that kids like and are familiar with making it a comfort food for the entire family!
Fresh Seasonal Veggies
This soup reminds me of summer because I am using all the fresh local produce that is being harvested right now but it warms the soul after eating it which remind me of fall. To make this soup start by washing and halving your red potatoes then chop the green onions. I actually like my potatoes smaller, but for this traditional soup the veggies are left larger. Heat the water to boiling in a large pot then add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots and green beans; simmer for 8 more minutes. Add peas and cook for 2 more minutes or until vegetables are crisp tender. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup is slightly thickened, about 5 minutes then eat and enjoy!
How to Use Leftover Veggies
Soup is a great way to use veggies in your fridge that you have from another meal, or maybe veggies you just don’t have a plan for! If you searched for recipes like this one you will see there are so many ways of making it. It is super adaptable to whatever vegetables you have on hand which is one of the reason why I love this soup so much. Some have a cream based broth and others do not. You can choose either way with this recipe but I love the flavor that the half and half gives to this soup. Plus with the flour mixed in it, it makes it a little thicker. Traditional Finnish Soup often has some sort of meat or fish with potatoes, so if you have some left over fish, throw that in with the veggies. I left it out this time because I wanted a vegetarian dish.
I hope you enjoy this wonderful soup that will warm your insides, fills our belly and I promise you that your taste buds will be especially thankful on these cooler early fall nights.
- 6 medium potato, red
- 6 stalk green onion
- 4 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1 tablespoon butter, unsalted
- 12 medium carrots, baby
- 1 cup green beans
- 2 cup green peas, frozen
- 2 cup half and half
- 3 tablespoon flour, all-purpose
- 4 medium peach
- Wash and halve red potatoes. Chop green onions.
- Heat water to boiling in a large pot; add potatoes. Reduce heat; cover and simmer for 5 minutes.
- Add salt, pepper, butter, onions, carrots and green beans; simmer for 8 more minutes.
- Add peas and cook for 2 more minutes or until vegetables are crisp tender.
- In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables.
- Cook, stirring, until soup is slightly thickened, about 5 minutes.
- Serve hot with peach slices on the side.