A vibrant, velvety bowl with a citrus‑herb twist
If you’re looking for a soup that’s as beautiful as it is nourishing, this Beetroot, Orange & Mint Soup is a standout. The natural sweetness of beetroot pairs beautifully with bright citrus and fresh mint, creating a flavour profile that feels both comforting and refreshing. It’s quick to make, naturally vegan, and perfect for cosy evenings or light lunches.
🥣 Why You’ll Love This Recipe
- Naturally vegan and gluten‑free
- Bright, uplifting flavours thanks to orange and mint
- Creamy without dairy (coconut milk does the magic)
- A stunning colour that makes it feel special
- Budget‑friendly and meal‑prep friendly
🥕 Ingredients (Serves 4)
- 500g cooked beetroot (vac‑packed or home‑roasted)
- 1 medium onion, chopped
- 2 cloves garlic, sliced
- 1 medium carrot, diced
- 1 tbsp olive oil
- Zest of 1 orange
- Juice of 1 large orange
- 600ml vegetable stock
- 150ml coconut milk (from a can)
- Small handful fresh mint leaves, plus extra for garnish
- Salt and black pepper to taste
- Optional: ½ tsp ground cumin or coriander for warmth
🍲 How to Make Beetroot, Orange & Mint Soup
1. Sauté the aromatics
Heat the olive oil in a large saucepan. Add the onion, carrot and garlic. Cook gently for 8–10 minutes until soft and fragrant.
2. Add the beetroot
Chop the beetroot into chunks and stir it into the pan so it’s coated in the aromatics.
3. Add the citrus
Add the orange zest and juice. Let it bubble for a minute to soften the acidity.
4. Simmer
Pour in the vegetable stock. Bring to a simmer and cook for 10 minutes to let the flavours meld.
5. Blend to silky smooth
Add the coconut milk and fresh mint leaves, then blend until completely smooth. Season with salt and pepper to taste.
6. Serve
Ladle into bowls and finish with a swirl of coconut milk, extra mint leaves, and a pinch of orange zest.
🌿 Variations & Tips
- For extra depth: Add a teaspoon of balsamic vinegar before blending.
- For a lighter version: Swap coconut milk for oat cream.
- For a warming winter twist: Add cumin, coriander, or smoked paprika.
- For a chilled summer soup: Chill thoroughly and serve with ice cubes and extra mint.
- For protein: Add cooked red lentils during the simmer stage.
