Instructions

• Heat the oil and butter together in a pot over a medium heat. Add the onion and cook until softened, stirring often, for around 5 minutes.
• Add the potatoes to the pot and cook for a further 2-3 minutes, stirring constantly. Next add garlic and pour in the vegetable broth. Bring to the boil and add the turmeric and season to taste with salt and pepper.
• Finally, add the zucchini, bring to a boil and then lower the heat and simmer gently for 10 minutes. Once the potatoes have softened take the pot off the heat.
• Now stir through the dill and cream, spoon into bowls and serve with the feta cheese.