Rainbow Vegetable Detox Soup (Printer-friendly)

Colorful, nourishing soup with beetroot, carrots, courgette, tomatoes & peppers. Light yet satisfying. Vegan.

# What You Need:

→ Vegetables

01 - 1 medium beetroot, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 2 medium tomatoes, chopped
05 - 1 green bell pepper, diced
06 - 1 small red onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 handful baby spinach

→ Liquids

09 - 5 cups vegetable broth
10 - 1 tablespoon olive oil
11 - juice of 1/2 lemon

→ Seasonings

12 - 1/2 teaspoon ground cumin
13 - 1/4 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley or coriander, chopped

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped red onion and minced garlic, sauté for 2-3 minutes until softened and fragrant.
02 - Add diced beetroot, sliced carrots, and diced green bell pepper to the pot. Cook for 4-5 minutes while stirring occasionally.
03 - Stir in diced zucchini and chopped tomatoes. Sprinkle ground cumin, turmeric, smoked paprika, salt, and black pepper. Cook for 2 minutes to bloom the spices.
04 - Pour vegetable broth into the pot and bring to a boil. Reduce heat to medium-low and simmer uncovered for 20-25 minutes until all vegetables are tender.
05 - Stir in baby spinach and simmer for an additional 2 minutes until completely wilted.
06 - Remove from heat and add lemon juice. Taste the soup and adjust salt, pepper, and spices as needed.
07 - Ladle soup into serving bowls and garnish generously with fresh chopped parsley or coriander.

# Cooking Tips:

01 -
  • It's the kind of soup that tastes way fancier than the effort you actually put in.
  • Your whole kitchen transforms into something that smells like you've been cooking all day when you've barely cracked 45 minutes.
  • You'll actually want to eat your vegetables because they're swimming in something warm and deeply satisfying.
  • It's flexible enough to work with whatever's hanging around your produce drawer.
02 -
  • Don't skip the lemon juice at the end—it's not just a garnish note, it's the ingredient that makes everything taste fresher and brighter than it should, especially important since all the vegetables are cooked.
  • If you're using store-bought vegetable broth, taste it first because some are quite salty, and you don't want to over-salt before you taste the finished soup.
03 -
  • Don't peel the beetroot until it's cooked if you can help it—your hands will stay less stained, and it's easier to slip the skin off after cooking anyway.
  • If your tomatoes are watery, you can strain out some liquid before adding them, or just accept it and let the soup simmer a few extra minutes to reduce and concentrate the flavors.
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