Paid collaboration with Fazer Aito. Finnish summer soup is a traditional vegetable soup with a savory milk broth. I’m making a vegan version using Fazer Aito Oat cuisine, a cooking cream made from Finnish oats. This Nordic classic meal from my childhood tastes and looks like summer and is ready in 20 minutes!
Summer soup: easy-to-make, satisfying and beautiful
Some say Finnish food is boring, as it’s usually very plainly seasoned and the ingredients are basic. This summer soup is typical Finnish food but it is not boring. This soup truly lets the flavor of the vegetables shine!
When I was little I didn’t appreciate the fact that most of the soup ingredients came straight from my grandparents’ garden. Now I certainly can appreciate this, and I have tried my best to replicate my grandma’s recipe even though I don’t have these beauties growing in my garden.
This soup is super easy to make and ready in 20 minutes! Just use fresh local summer vegetables such as baby potatoes, baby carrots, cauliflower and peas.
Fazer Aito Oat Cuisine is what makes the soup so satisfying. This oat-based cooking cream is so creamy and enhances the flavor of beautiful vegetables. I also recommend adding Fazer Yosa Oat block on top of the soup. Oat block is a tofu like block but made from oats and pea protein.
To make the soup beautiful just use any fresh herbs and edible flowers. I’m using chives because that’s what my grandma used and I also added thyme and violas from our garden.
I think this summer soup is a great example of how beautiful simple food can be.
Finnish summer vegetable soup recipe
- 1 liter / 4 cups water
- 1 vegetable broth cube
- 400 g halved baby potatoes (or whole ones depending on the size, aim for bite size)
- 150 g sliced baby carrots (about 4-5 carrots thinly sliced)
- 300 g chopped cauliflower florets (bite size)
- 200 g fresh peas
- 2,5 dl / 1 cup Fazer Aito Oat Cuisine
- salt and pepper
- edible flowers
- 1 pack Fazer Yosa Oat block herbs
- oil for cooking
Bring water to a boil and add vegetable broth cube. Cook potatoes, carrots and cauliflower until they’re soft but not too soft. This should take about 10-15 minutes depending on the size of the vegetable pieces. Add peas and Fazer Aito Oat Cuisine. Bring to a boil and season with salt and pepper.
Dry and cut Fazer Yosa Oat block herbs into small cubes. Cook in oil until golden and crispy.
Sprinkle chopped chives and thyme on top, decorate with edible flowers such as organic violas. Enjoy!
For dessert I recommend this ready in 15 minutes vegan Neapolitan cake in a jar.