Vegan Finnish Summer Soup (Kesäkeitto)

Ingredients

• 1 lb New Potatoes
• 2 medium Carrots
• 1 cup Green Peas (Fresh or Frozen)
• 1 cup Cauliflower Florets
• 4 cups Plant-Based Milk
• 2 cups Vegetable Broth
• 2 tbsp Fresh Dill
• 1/2 tsp Salt
• 1/4 tsp White Pepper

Instructions

1. 1Peel the 1 lb of new potatoes and cut them into 1-inch cubes. Peel the 2 medium carrots and cut them into 1/2-inch thick rounds.
2. 2In a large heavy-bottomed pot, combine the 1 lb of cubed new potatoes, the 2 medium carrots cut into rounds, and the 2 cups of vegetable broth. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potatoes and carrots are beginning to soften.
3. 3Add the 1 cup of green peas and the 1 cup of cauliflower florets to the pot. Cover and continue to simmer for another 5 to 7 minutes, or until the peas and cauliflower are tender when pierced with a fork.
4. 4Reduce the heat to the lowest setting. Stir in the 4 cups of plant-based milk, the 2 tablespoons of fresh dill, the 1/2 teaspoon of salt, and the 1/4 teaspoon of white pepper. Gently heat the soup through for 2 to 3 minutes, stirring occasionally, until it is warm but not boiling. Boiling can cause the plant-based milk to separate.
5. 5Serve the Vegan Finnish Summer Soup warm immediately.

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