Method

​

• Chop the onions, spring onions, garlic and dill. Peel and cut the potatoes in cubes and slice the carrots.

• In a large (and preferably wide) pot, add the olive oil and sauté the onions, spring onions and the garlic for 2-3 minutes

• Add the potatoes, carrots and turmeric, mix and cook for a few minutes

• Next, add the peas and artichokes, stir using a wooden spoon and sauté for a few more minutes

• Season with salt and pepper, add the dill and water to slightly cover the vegetables

• Put on the lid and cook on low heat for 30-40 minutes

• When ready, remove from heat

• In a blender add one cup of the cooked potatoes, carrots and peas, some of the broth and the lemon juice and blend until smooth

• Pour the cream into the pot and mix well

• Serve with fresh dill, olive oil and chopped spring onions