Harvest the purple broccoli and dill from your Farmstand.

In a medium-sized pot, sauté the onion and garlic in butter or olive oil until translucent.

Add the purple sweet potato and allow the edges to brown. Just before the edges are done browning, add the purple broccoli and continue cooking.⁠

Add the vegetable broth, Italian seasoning, black pepper, and salt, and bring to a boil.

Once the soup reaches a hard boil, use an immersion blender to blend the soup to your desired consistency.

Remove from heat, and mix in the chopped dill and lemon juice.

To serve, garnish with extra virgin olive oil or heavy cream and purple broccoli florets or viola flowers from your Farmstand.⁠