Vegan Finnish Summer Soup (Kesäkeitto)

Ingredients

• 1 lb New Potatoes
• 2 medium Carrots
• 1 cup Peas
• 1/2 head Cauliflower
• 4 cups Vegetable Broth
• 1/2 cup Oat Cream
• 1/4 cup Fresh Dill
• 1/2 teaspoon Salt
• 1/4 teaspoon White Pepper

Instructions

1. 1Wash the 1 lb New Potatoes and 2 medium Carrots. Cut the 1/2 head Cauliflower into small, bite-sized florets. Aim for pieces that are roughly 1-inch in size.
2. 2In a large pot, combine the 4 cups Vegetable Broth, the prepared 1 lb New Potatoes, and the prepared 2 medium Carrots. Place the pot over high heat and bring the liquid to a rolling boil.
3. 3Once boiling, immediately reduce the heat to low, so the liquid is gently simmering. Cover the pot and cook for 10 to 15 minutes, or until the potatoes and carrots can be easily pierced with a fork.
4. 4Add the 1/2 head Cauliflower florets and the 1 cup Peas to the pot. Stir gently, cover, and continue to simmer for another 5 minutes, or until the cauliflower is tender when pierced with a fork.
5. 5Reduce the heat to the lowest setting. Stir in the 1/2 cup Oat Cream, the 1/4 cup Fresh Dill, the 1/2 teaspoon Salt, and the 1/4 teaspoon White Pepper until well combined.
6. 6Gently heat the soup through for 1 to 2 minutes, ensuring it does not boil after adding the oat cream. The soup is ready when it is warmed through and the dill is fragrant.
7. 7Serve the Vegan Finnish Summer Soup immediately.

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