Chop the garlic and cook it in olive oil just for a minute. Add diced potatoes and carrots, sliced string beans and tomato puree. Pour in water to cover all the ingredients (somewhere 8 dl), season with salt, pepper, add dill and cook for 40 minutes to soften the vegetables. Then add cooking cream and the salmon, which needs to be cut into cubes.
Put cornstarch into a cup and stir with a little water and then pour into the broth and stir. Cook for another 10 minutes until the salmon is done and the soup is nicely combined. Add lemon juice and stir, taste and add more spices if needed.Serve hot.