Dill Soup


  • 4 tablespoons extra virgin olive oil
  • 4-5 stalks of spring onion (chopped)
  • 2 potatoes (cut into cubes)
  • 1 bunch of cress (coarsely chopped)
  • 500 ml chicken broth (Hot)
  • 1 pinch of salt
  • 1 pinch of white pepper

For the top

  • 1 tablespoon pumpkin seeds
  • 1 tablespoon extra virgin olive oil
  • Fresh thyme
  • Fresh mint
  • 1/2 stalk spring onion (finely chopped)


Saute onion and potato in olive oil for 5 minutes. Add chicken broth, salt and pepper and let it boil. Cook with the lid closed, stirring occasionally, until the potatoes are tender, about 10-15 minutes. Finally add the cress.

Blend the soup in a food processor to obtain a smooth consistency.

For decoration and extra flavor, saute the pumpkin seeds in a little olive oil and add spring onion, fresh thyme, fresh mint and 1 spoon of olive oil to the cress soup.

Serve the soup hot or cold in bowls.

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