This soup is incredibly simple, yet interesting. In a mortar and pestle crush several saffron threads with a few pinches of sea salt. Heat 2 tablespoons of extra virgin olive oil in a large pot. Saute until soft, but not brown: 5 sliced yellow peppers, 1 sliced large onion, 2 sliced garlic cloves, 1/2 teaspoon turmeric, and the saffron salt. Add one large potato, cubed, and 6 cups of water. Simmer for 20 minutes. When the potatoes are tender, let cool a bit, and puree. Taste and add more salt if needed. To serve, top each bowl with toasted pistachios, crumbled feta, and fresh dill.
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