Love Potion Soup (Potato and Beets soup) (IT’S PINK)
Prepare a vibrant pink soup with potatoes and beets, simmered with aromatic herbs and spices, blended to a creamy consistency.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beet (peeled and diced) | 500 | Grams |
| Potato (peeled and diced) | 500 | Grams |
| Onion (chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Vegetable Broth (low sodium preferred) | 1 | Liter |
| Whole Milk (for creaminess) | 250 | Milliliters |
| Olive Oil (for sautéing) | 2 | Tbsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Fresh Dill (chopped, for garnish) | 1 | Bunch |
| Lemon Juice (freshly squeezed) | 2 | Tbsp |
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
- Add diced beets and potatoes to the pot. Stir well to combine with the onion and garlic.
- Pour in the vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook for 30 minutes or until beets and potatoes are tender.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy.
- Stir in whole milk, salt, black pepper, and lemon juice. Adjust seasoning to taste.
- Reheat the soup gently if needed. Serve hot, garnished with chopped fresh dill.
Kitchen equipment
Immersion Blender