Finnish Summer Soup (Kesäkeitto)

Ingredients

• about 450 g New Potatoes, diced
• 2 Carrots, diced
• 1 head Cauliflower, cut into florets
• 1 cup Green Peas, fresh or frozen
• 1 cup Asparagus, chopped
• 4 cups Vegetable Broth
• 1 can Coconut Milk
• 2 tbsp Fresh Parsley, chopped
• 1 tsp Salt
• 1/4 tsp White Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, combine the about 450 g New Potatoes (diced), 2 Carrots (diced), 4 cups Vegetable Broth, and 1 tsp Salt. Place the pot over high heat and bring the mixture to a boil. Reduce the heat to medium and cook for 10 minutes, or until the diced potatoes are almost tender when poked with a fork.
2. 2Add the 1 head Cauliflower (cut into florets) and the 1 cup Asparagus (chopped) to the large pot. Continue to cook for 5 minutes, until the cauliflower and asparagus are tender-crisp.
3. 3Stir in the 1 cup Green Peas (fresh or frozen) and the 1 can Coconut Milk. Heat the soup gently over medium-low heat for 3-5 minutes, until everything is warmed through. Do not let the soup boil after adding the coconut milk.
4. 4Stir in the 1/4 tsp White Pepper.
5. 5Serve the Finnish Summer Soup hot, garnished with the 2 tbsp Fresh Parsley (chopped).

Substitutions

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