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.
- 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