Cook the sweet potato with salt and 3 cloves for 20 minutes.
Cut and salt the wild asparagus and cook them for a few minutes in a pan with a little olive oil.
Dice up the radish very finely and the cucumber into small pieces.
Now it is time to make the base of the soup. Do this by mixing a tablespoon of greek yogurt (or a little more) per person with a tablespoon of water. Whisk everything together until combined well.
Add in the lemon juice, fresh dill, a little salt and pepper, and a splash of olive oil along with the other vegetables.
Sprinkle with some sesame seeds for a professional finishing look.
Note: I didn’t put an amount for any vegetable so that you can personalize this dish as you see fit. Maybe you’d prefer some more sweet potato, or maybe less radish and more cucumber? Whatever the case, go for it and have fun!