This soup tastes like something you’d get at a chic rooftop bar — rich, bright, mysterious — but comes together faster than your espresso machine can warm up. With pre-cooked beets, citrus, and a swirl of something creamy, it’s the low-effort luxe you didn’t know your fridge had in it.
Whether you’re standing barefoot in your kitchen or plating for apéro hour, this velvety beetroot & citrus soup delivers dinner party energy with microwave-level exertion.
Why This Works
The beets bring drama. They’re earthy, sweet, and loaded with that deep magenta mood that makes anything feel expensive.
The citrus cuts through. Orange juice adds a zippy brightness that turns the whole thing into a symphony instead of a root vegetable monologue.
The coconut milk brings it home. Velvety, creamy, and just indulgent enough to feel like self-care without requiring a therapist.
It’s also wildly adaptable. Warm or cold, blender or immersion, topped with herbs or eaten straight from the pot — this soup doesn’t judge. It just glows.
Key Ingredients
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Pre-cooked beets: Shelf-stable or vacuum-packed. No peeling, no staining your soul.
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Orange juice: From a carton or squeezed over the sink — both work.
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Coconut milk: Full-fat for indulgence, light if you’re pretending to be virtuous.
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Garlic & cumin: Pantry basics that fake complexity.
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Vegetable broth: Or bouillon cube + hot water. We’re not above it.
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Red wine vinegar: Or lemon juice, for that high note.
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Toppings (optional but smug): Yogurt swirl, chili flakes, fresh herbs, toasted seeds.
Simple Steps
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Sauté garlic in olive oil until just fragrant — the kitchen will smell like you tried.
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Add chopped beets, orange juice, broth, cumin, salt, and pepper.
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Let simmer for 10–15 minutes while you contemplate becoming a soup person.
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Blend until silky. Add coconut milk and blend again.
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Taste. Adjust. Adorn. Admire.
Serve hot if it’s sweater weather. Chill it if your ankles are sweating.
Variations
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Greek it up: Swap coconut milk for yogurt and top with cucumber and dill.
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Make it smoky: Add a pinch of smoked paprika or chipotle powder.
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Go luxe: Drizzle with chili oil and serve in espresso cups as a first course.
How to Serve
This soup is a chameleon. Serve it in a big bowl with crusty bread and a glass of white wine, or go apéro-style in shot glasses topped with toasted seeds.
Pair with salty snacks or anything crunchy. Or just eat it cold from the fridge in your robe and feel glamorous anyway.
Make It Yours
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Too tired to chop? Don’t.
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Missing an ingredient? Improvise.
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Want to feel clever? Top it with literally anything green and pretend you meant to.
This is not a “correct” soup. It’s a mood. A shortcut. A bowl of proof that you can be fancy-feeling even when your brain is rebooting.
Velvety Beetroot & Citrus Soup
Ingredients
- 3 –4 medium pre-cooked beets about 500g, chopped
- 1 cup orange juice fresh or from a carton
- ¾ cup vegetable broth or ¾ cup water + ½ bouillon cube
- ½ cup full-fat coconut milk plus extra for garnish
- 1 garlic clove or 1 tsp jarred minced garlic
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp red wine vinegar or lemon juice
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
Optional garnishes:
- 1 tbsp toasted pumpkin seeds
- Pinch of chili flakes
- Fresh mint or dill
- Swirl of yogurt or extra coconut milk
Instructions
- n a saucepan, warm a swirl of olive oil and sauté garlic until fragrant (30 seconds of aromatherapy).
- Toss in chopped beets, orange juice, a splash of broth, cumin, salt, and pepper.
- Let it all simmer together for 10–15 minutes so they can gossip and get cozy.
- Remove from heat and blend until smooth and velvety. Add coconut milk at the end for creaminess and blend again.
- Taste and adjust — more citrus if you’re feeling zesty, more coconut if you’re feeling indulgent.
- Serve warm or chilled, topped with herbs, seeds, or a swirl of yogurt if you’re feeling artsy.