Finnish summer soup is traditionally very mild in flavor letting the beautiful summer vegetables shine. You can also spice the soup a little bit with Foodin mild curry and Provence herbs without overpowering the delicious new potatoes, carrots, cauliflower, broccolini, beans and peas. Make the soup creamy with Foodin coconut milk and try flavorful dry roasted spiced cashews as a topping.
1 spring onion (green stalk included)
About a 3 cm piece of ginger
1 (mild) chili
500 g (new or small) potatoes
150 g carrots
250 g cauliflower
200 g broccolini
200 g green beans
200 g (frozen) peas
2 tsp Foodin mild curry
2 tsp Foodin Provence herbs
1 l water
¾ tsp salt
330 ml Foodin coconut milk
Chop the onion and save some of the green stalk as a soup topping.
Chop the ginger and chili. You can also save some chili as a topping.
Halve the small potatoes, chop carrots, cauliflower, broccolini and green beans. If using frozen peas, you can put them in a bowl to thaw.
In a saucepan, warm the olive oil and add the onion, ginger and chili. Sautee in medium heat for a few minutes. Add the mild curry and Provence herbs, potatoes and carrots. Mix for a while and then add the water and salt.
Give a little stir and let simmer for about 8-10 minutes or until the potatoes and carrots have softened a bit. Add the cauliflower, broccolini and green beans and cook for about 4-5 minutes or until tender.
Mix the peas and coconut milk and let simmer for another few minutes.
Taste and add salt if needed. You can also add dry roasted spiced cashews as a topping to increase the saltiness.
Serve the soup with spring onion pieces, chili, lime and cilantro.