Wash the dill, cut off the ends, and finely chop the whole bunch, including the stems.
In a saucepan, mix cold water (or vegetable cooking water) with the starch and bring to a boil, stirring constantly with a whisk until the liquid begins to thicken.
Remove from heat, then stir in the chopped dill, vegan cream, and nutmeg.
Season to taste with salt and pepper.
Notes
* Tapioca starch, when combined with potato or corn starch, contributes to a richer, creamier consistency that enhances the soup's texture.