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.
Notes
Why it works: The beets give you depth, the citrus wakes it all up, and the coconut milk smooths out the drama. It tastes like you tried — but you really didn’t.
Shortcuts & subs:
Use shelf-stable boxed beet soup as a base if you’re truly fried.
Swap coconut milk with yogurt or cream cheese for a tangier take.
Don’t have OJ? Try blood orange soda or even a splash of balsamic for intrigue.
Toddler-friendly tips: Serve it with grilled cheese dippers. The color alone is a win. Bonus: beets are nature’s finger paint.
Apéro energy: Pour into tiny cups or shot glasses and serve cold as a vibrant starter with a salty nut mix on the side. Makes you look like you summer in Lisbon.