Cook onion and garlic with 2-3 tbsp olive oil for 2-3 minutes. Add potato and stock, cook for 15 minutes, season with salt and pepper.
When a potato is cooked add peas, spinach and dill. Cook for additional 5 min.
Remove from the heat and blend the soup in food processor until smooth and return the soup to a pan until ready to serve.
Serve with shrimps and dill.