When I was a child, my mother's summer soup was always a sign that summer had officially begun. And no wonder - the soup's warm milk broth, new potatoes and fresh vegetables from the new harvest are really the best comfort food of the summer!

This is also a tradition that I wanted to pass on to my own children. So what's the solution if you're really craving summer soup but have completely stopped using dairy products?

Fortunately, summer soup is surprisingly easy to prepare vegan. By using almond milk and vegan butter or margarine, you can prepare a vegan summer soup that tastes right and brings to mind exactly the same warm summer feeling as that childhood summer soup.

The recipe is extremely easy and straightforward: we first boil the vegetables in water seasoned with salt (and a pinch of sugar) and then add vegetable milk thickened with flour and vegan margarine / butter. You don't need any other spices: the soup gets its flavor just from vegetable milk, salt, sugar and margarine.

You can use all your favorite vegetables in the soup. Use this recipe only as a guideline - it doesn't have to be followed slavishly.

Vegetables suitable for summer soup

At the beginning of summer, summer soup is more of a summer feeling, because all the ingredients have to be bought at the store and some of them have traveled here from some distance. The soup at the end of summer is filled with ingredients from the own vegetable garden – small carrots, fresh spinach and peas, and so on.

Note that some vegetables may require a slightly longer cooking time; e.g. a carrot is like this. That's why we add the carrots a little earlier than the rest of the vegetables, so that they definitely have time to cook. For the same reason, you should also chop them into small cubes or slices.

Vegan summer soup in a pot

Here are some ideas about vegetables suitable for summer soup:

  • new potatoes
  • carrot
  • cauliflower
  • peas
  • sugar snap peas (whole)
  • fresh beans
  • zucchini
  • kale (chopped into small pieces)
  • spinach

Can you come up with more, Did I miss something? Let me know in the comments, and I'll complete the list later!

Vegetable milks suitable for summer soup

Since we are now looking for the most authentic taste of summer soup, and it is a milk-based soup, I definitely recommend using either cashew or almond milk. They both have a nice, neutral and rather "milky" taste that suits this.

Fortunately, both of these can be found quite well in smaller stores as well. Cashew milk can be harder to find, so it's worth hoarding a larger amount in the cupboard at once; e.g. Alpro cashew milk can be stored unopened at room temperature for many months.

Which vegan butter or margarine is suitable for summer soup?

Try to choose a vegan butter or margarine that resembles real butter as much as possible. It shouldn't have any strange side flavors, because the taste of butter is such an essential "spice" in summer soup.

I use it myself Keiju Lactose-free 70% margarine and I like its taste, but there are definitely other good options!

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Summer soup on a plate

Vegan summer soup

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  • Author: almost vegan
  • Total time: 22 minutes
  • Portions: 6 1x
  • Diet: Vegan

Reseptin kuvaus

Summer doesn't really feel like summer without summer soup! Fortunately, this soup is easy to make vegan, and you can use all your favorite vegetables.


  • 1 l of water
  • 1.5 tsp salt
  • a pinch of sugar
  • 3 (medium) carrot
  • approx. 8 early potatoes
  • small cauliflower
  • 2 dl peas
  • 1 dl green beans
  • 2 dl of fresh spinach
  • 6 dl of almond or cashew milk
  • 2 tbsp wheat flour
  • 1 tbsp vegan margarine


  1. Boil water and season it with salt and sugar.
  2. Peel and chop the carrots.
  3. Add the carrot cubes to the pot and cook them for 5 minutes.
  4. Chop the potatoes. Early potatoes do not need to be peeled, but wash them carefully.
  5. Chop the cauliflower and green beans.
  6. Add the rest of the vegetables to the soup and cook for another 10 minutes. Test the doneness of the potatoes with a fork during cooking so you don't overcook them.
  7. Rinse the spinach.
  8. Mix almond milk and wheat flour in a small bowl.
  9. Mix the milk-flour mixture into the soup and mix.
  10. Add the spinach and cook for another couple of minutes.
  11. Finally, add the vegan margarine.
  • Prep time: 5
  • Cooking time: 17
  • Category: Soups
  • Cooking method: On the stove
  • Cuisine: Finnish

Keywords: summer soup, easy summer soup, vegetable summer soup, dairy-free summer soup, summer soup from vegetable milk, summer

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