This Creamy Vegetable Soup is packed with Summer Vegetables, including green beans, green onions, peas, and carrots. It’s simple to throw together, quick to cook, and the perfect blend of light and fresh flavors.
This recipe for Creamy Vegetable Soup, also called Kesäkeitt in Finland, is a dish I just can’t get over! It was incredible. I DEVOURED this soup.
This is known in Finland as a summer soup. However, you can tailor the veggies to be a winter soup easily. But either way, this soup is perfect and ready to be served in just 15 minutes. No waiting all day!
There are 2 easy ways to prepare this hearty soup: on the stovetop and in your Instant Pot. Here's instructions for the stovetop first.
Heat the water in a large pot until it boils.
Add the potatoes, carrots, green onions, green beans, salt, white pepper, and butter and boil uncovered until tender, about 10 minutes.
COOK THE VEGETABLES
In a small bowl, combine half and half, flour, and whisk until there are no chunks of flour left.Add the peas and half and half to the simmering soup and cook until it’s slightly thickened, about 5 minutes. Serve and enjoy!
Add Finishing Touches
Add your water, veggies and butter in the liner of the Instant Pot.Put the lid on and turn to HIGH for 6 minutes. When the cook cycle is complete, perform a quick release.
Cook the Vegetables
INSTANT POT version
In a small bowl, combine half and half, flour, and whisk until there are no chunks of flour left. Press Saute and bring the soup to a simmer. Add the peas and half and half to the simmering soup and cook until it’s slightly thickened.
If you want to make this recipe more healthy, feel free to use 2% milk. If you want a richer soup, cream is the way to go (in fact, it’s encouraged!)
Serve your soup with a nice slice of crusty bread on the side
If you don’t like the (slight) spiciness of white pepper, feel free to replace it with fresh-cracked black pepper