Scandinavian Summer Vegetable Soup Recipes

30 BEST SCANDINAVIAN RECIPE COLLECTION

30 Best Scandinavian Recipe Collection image

These hearty Scandinavian recipes bring all the unique tastes of Northern Europe right to your kitchen! Enjoy flavorful fish, marinated meats, satisfying stews, and more!

Provided by insanelygood

Number Of Ingredients 30

Ingredients

Swedish Meatballs
Danish Cucumber Salad
Swedish Blueberry Soup
Joulutorttu (Finnish Christmas Star Cookies)
Danish Brunede Kartofler (Caramelized Browned Potatoes)
Norwegian Salmon with Dill Sauce
Swedish Potato Pancakes
Danish Meatballs
Swedish Visiting Cake
Swedish Shrimp Salad Sandwich
Swedish Lingonberry Sauce
Danish Rye Bread
Hasselback Potatoes
Danish Potato Salad
Smorgastarta (Swedish Sandwich Cake)
Sillsallet (Danish Herring Salad)
Finnish Beetroot Salad
Danish Pancakes
Icelandic Potato Salad
Aebleskiver (Danish Pancake Balls)
Norwegian School Bread
Danish Red Berry Pudding (Rødgrød Med Fløde)
Norwegian Waffles
Swedish Potato and Anchovy Casserole (Jansson's Temptation)
Norwegian Potato Dumplings
Norwegian Flatbread
Swedish Crispbread (Knäckebröd)
Swedish Cucumber Salad with Red Onions and Dill
Swedish Cream
Danish Butter Cookies

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Scandinavian dish in 30 minutes or less!

Nutrition Facts :

SCANDINAVIAN SUMMER VEGETABLE SOUP

Scandinavian Summer Vegetable Soup image

This is a beautiful and delicious vegetable soup! Everyone at my home loves it, and guests always ask for the recipe. Don't be thrown off by the radishes...they do not have a strong taste in the soup at all, and have a wonderful taste when cooked in the soup. You can top it with shredded cheese if you like...Serve with crusty french bread or yeast rolls! Enjoy!

Provided by breezermom

Categories Cauliflower

Time 28m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 cups fresh or frozen cauliflower florets
2 cups thinly sliced carrots
2 cups fresh or frozen green peas
1/2 cup sliced green onion
1 teaspoon dried dill
4 tablespoons butter or 4 tablespoons margarine
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
2 cups milk
2 cups cream
2 slightly beaten egg yolks
2 cups torn fresh spinach
10 -12 radishes, sliced (1 cup)

Steps:

In a large covered saucepan, cook cauliflower, carrots, peas, green onion and dillweed in boiling salted water for 10 minutes. Drain, reserving cooking liquid; add water if necessary to measure 2 cups.
In a large dutch oven, melt butter or margarine. Stir in the flour, salt and pepper. Add the reserved cooking liquid from the vegetables, the milk, and cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slowly stir about 1 cup of the hot mixture into the egg yolk; return all to pan. Cook and stir over low heat 2 minutes more. Stir in cooked vegetables, spinach and radishes. Heat through.

Nutrition Facts : Calories 498.5, Fat 37.4, SaturatedFat 22.8, Cholesterol 175.5, Sodium 684.5, Carbohydrate 31.4, Fiber 7.4, Sugar 8.4, Protein 12.8

SUMMER VEGETABLE SOUP

Summer Vegetable Soup image

We found the original of this recipe in the 2008 Taste of Home Heartwarming Soups cookbook, then made several changes to it, using more vegetables & making it strictly vegetarian!

Provided by Sydney Mike

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 small onion, quartered, slice thin
1 tablespoon olive oil
5 cups reduced-sodium vegetable broth
1 cup zucchini, sliced
1 (15 1/2 ounce) can navy beans, rinsed, drained
1 cup red potatoes, peeled, diced
1 cup sweet potato, peeled, diced
1 cup corn
1 cup peas
1 cup green beans, cut into 1-inch pieced
1 cup tomatoes, peeled, chopped
1/4 teaspoon ground pepper
1/8 teaspoon ground turmeric
1/4 cup celery leaves, chopped
2 tablespoons tomato paste

Steps:

In a large saucepan, saute onion in oil until tender, then add the next 11 ingredients.
Bring to a boil, then reduce heat, cover & simmer for about 25-30 minutes or until vegetables are tender.
Remove from heat, then stir in celery leaves & tomato paste. Cover & let stand for 5 minutes before serving.

Nutrition Facts : Calories 229.4, Fat 3.4, SaturatedFat 0.5, Sodium 241.7, Carbohydrate 42.2, Fiber 12.4, Sugar 7.3, Protein 10.3

SUMMER VEGETABLE SOUP

Summer Vegetable Soup image

This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 small onion, quartered and thinly sliced
1 tablespoon olive oil
4 cups reduced-sodium chicken or vegetable broth
1 cup sliced zucchini
1 can (15-1/2 ounces) navy beans, rinsed and drained
1/2 cup diced peeled red potato
1/2 cup cut fresh green beans (2-inch pieces)
1/2 cup chopped peeled tomato
1/4 teaspoon pepper
1/8 teaspoon ground turmeric
1/4 cup chopped celery leaves
2 tablespoons tomato paste

Steps:

In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.

FINNISH SUMMER SOUP

Finnish Summer Soup image

This soup should be made with fresh vegetables. Serve with a bread and cheese platter as they do in Finland. If you can't get fresh shelled green peas, use frozen tiny green peas.

Provided by Maryanne

Categories Soups, Stews and Chili Recipes Soup Recipes

Yield 4

Number Of Ingredients 11

Ingredients

2 cups water
5 small potatoes, peeled and halved
1 teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons butter
6 cups green onions, cut into 3 inch lengths
12 baby carrots
1 ½ pounds fresh green beans, cut into 1-inch lengths
2 cups fresh shelled green peas
2 cups half-and-half
3 tablespoons all-purpose flour

Steps:

Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes.
Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas.
In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.

Nutrition Facts : Calories 563.3 calories, Carbohydrate 82.9 g, Cholesterol 60 mg, Fat 20.7 g, Fiber 19.1 g, Protein 18.5 g, SaturatedFat 12.5 g, Sodium 749.6 mg, Sugar 9.2 g

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