460 g potatoes
150 g carrots
130 g green peas
120 g broccoli
20 g parsley
20 ml heavy cream
15 g dill
2 garlic cloves
2 g herb spice mix
Knob of butter
Vegetable stock cube
Sour cream (optional)
Chives for garnish
Water
Salt
Pepper

Melt the butter knob in a saucepan, add olive oil and grated garlic. Fry lightly, add some water, add diced carrots and the vegetable stock cube. Season to taste and simmer on low heat for 10 minutes. Cut the broccoli and dice the potatoes. Add to the pan and saute for 10 minutes. Add the green peas, chopped parsley and dill, heavy cream, and herb spice mix. Stir and simmer for another 5 minutes. Garnish with chives. Serve with sour cream.