As the kitchen fell just before Valentine’s day, Michelle prepared a Beet and Potato Soup with Dill Cream for the occasion.

Michelle decorated the red velvet soup with a heart shape sour cream drizzle.

Ingredients

• 3 to 4 beets, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 onion, peeled and chopped
• 1 celery stalk, chopped
• 2 tablespoons olive oil
• 500ml or 2 cups chicken or vegetable stock (or more depends on the size of the vegetables)
• 4 tablespoons sour cream or Greek yogurt
• 1 small bunch of dill

Source: this recipe is adapted from mowielicious.com

Instructions

Place the vegetables in a stock pot with the olive oil and cook over medium heat for 10 to 15 minutes, or until slightly softened.

Pour stock into pot and bring to a boil and then simmer for 30 minutes, or until everything is very soft.

Using a hand held blender, whiz everything until smooth. Ladle into bowls.

Drizzle with sour cream (place in a ziploc bag with a corner snipped off for easy control). Top with sprigs of dill.