Save to Pinterest The steam rising from a pot of rainbow vegetables used to be my Saturday morning ritual after long weeks that left me feeling foggy and sluggish. I stumbled on this soup by accident, really, when I opened the fridge and found nothing but an assortment of tired vegetables that looked like they were staging a protest. Instead of letting them go to waste, I threw them all into a pot with some broth and herbs, and what came out was this impossibly bright, clean-tasting bowl that made me feel human again. Now it's my reset button, the dish I turn to when I need to feel light and nourished without sacrificing flavor.
I made this for a friend who was recovering from a cold, and she sat at my kitchen table with her hands wrapped around the bowl, eyes closed, just breathing in the steam. She didn't say much at first, just spooned it slowly and nodded, and then she asked for the recipe before she even finished the first serving. That moment reminded me that food doesn't have to be complicated to be comforting, it just has to be made with intention and a little bit of color.
Ingredients
- Beetroot: This is what gives the soup its gorgeous jewel tone and earthy sweetness, peel it well or your hands will look like you've committed a crime.
- Carrots: They add natural sugar and body to the broth, plus they soften beautifully and almost melt on your tongue.
- Courgette: Mild and tender, it soaks up all the flavors around it without taking over the pot.
- Tomatoes: Fresh tomatoes bring acidity and brightness, balancing out the earthier vegetables.
- Green bell pepper: A little crunch and gentle bitterness that keeps the soup from being too sweet.
- Red onion: Milder than yellow onions, it adds a subtle sharpness that rounds out the base.
- Garlic: Two cloves are just enough to add warmth without overpowering the delicate vegetable flavors.
- Vegetable broth: The backbone of the soup, low sodium is key so you can control the seasoning yourself.
- Fresh parsley, dill, and basil: This trio is non-negotiable, they bring the soup to life at the very end with their bright, grassy notes.
- Olive oil: Just enough to sauté the aromatics and give the broth a silky finish.
- Lemon juice: A squeeze at the end wakes up every flavor and makes the whole pot sing.
- Sea salt and black pepper: Simple seasonings that let the vegetables shine without distraction.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the red onion and garlic. Let them sizzle gently for 2 to 3 minutes until they smell sweet and the onion turns translucent.
- Build the base:
- Toss in the beetroot and carrots, stirring them around for about 5 minutes so they start to soften and release their natural sugars. You'll notice the pot taking on a rosy hue almost immediately.
- Add the softer vegetables:
- Stir in the courgette, tomatoes, and green bell pepper, cooking for another 3 to 4 minutes. The tomatoes will start to break down and the pepper will brighten up.
- Pour in the broth:
- Add the vegetable broth and bring everything to a rolling boil, then lower the heat to a gentle simmer. This is where the magic starts to happen.
- Simmer until tender:
- Cover the pot and let it bubble away for 20 to 25 minutes, until every vegetable is fork-tender and the broth tastes like concentrated garden goodness. Don't rush this part.
- Finish with freshness:
- Stir in the fresh herbs, lemon juice, salt, and black pepper, tasting as you go. The herbs should be vibrant and the lemon should make everything pop without tasting citrusy.
- Serve and garnish:
- Ladle the soup into bowls while it's still steaming hot, and if you have extra herbs lying around, scatter a few on top. It looks as good as it tastes.
Save to Pinterest There was a rainy Sunday afternoon when I made a double batch of this and froze half, thinking I'd be clever and have a backup meal ready. Two days later I cracked it open for lunch because I couldn't stop thinking about it, and I realized that sometimes the best meal prep is just making something you actually want to eat again. This soup became that dish for me, the one I crave instead of tolerate.
Making It Your Own
If you want more substance, stir in a can of drained chickpeas or cooked lentils during the last few minutes of simmering, they'll soak up the broth and turn this into a full meal. I've also added a handful of spinach right before serving, it wilts instantly and adds another layer of green without changing the flavor. For a creamier version, blend about a third of the soup and stir it back in, it thickens everything up while keeping those beautiful veggie chunks intact.
Storing and Reheating
This soup keeps beautifully in the fridge for up to five days, and honestly it tastes even better the next day after all the flavors have mingled. I store it in glass containers so I can see that gorgeous color every time I open the fridge, it's like a little reminder to take care of myself. When reheating, do it gently on the stovetop and add a splash of water or broth if it's thickened up, then finish with a tiny squeeze of fresh lemon to bring back the brightness.
Serving Suggestions
I love serving this with a thick slice of toasted whole-grain bread rubbed with a cut garlic clove and drizzled with olive oil, it's simple but it turns the soup into a proper meal. If you're feeding a crowd, set out small bowls of extra herbs, lemon wedges, and a good olive oil so everyone can customize their bowl. On lighter days I'll just eat it as is, maybe with a handful of crackers on the side, and it's more than enough.
- Top with a dollop of dairy-free yogurt for a creamy contrast.
- Sprinkle with toasted seeds or nuts for a bit of crunch.
- Pair it with a crisp green salad dressed simply in lemon and olive oil.
Save to Pinterest This soup has become my quiet act of self-care, the thing I make when I need to feel grounded and nourished without any fuss. I hope it does the same for you.
Common Recipe Questions
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 4 days. The flavors actually deepen as it sits. Reheat gently on the stovetop or microwave individual portions.
- → Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work well. Reduce cooking time by 5-10 minutes since they're already partially softened. Add them after sautéing the aromatics.
- → What substitutions work for the fresh herbs?
Dried herbs are a fine alternative—use about one-third the amount of fresh. Italian seasoning, thyme, or oregano also complement the vegetable blend nicely.
- → How can I make this soup heartier?
Stir in cooked lentils, chickpeas, or white beans for added protein and fiber. You can also serve with crusty bread or add grains like quinoa or farro.
- → Is this soup truly detoxifying?
While nutrient-dense vegetables support overall wellness, the body naturally detoxifies itself. This soup provides vitamins, minerals, and antioxidants that contribute to a balanced, healthy diet.