Rainbow Vegetable Detox Soup (Printable Version)

A vibrant, nourishing soup packed with colorful vegetables and fresh herbs for a healthy detox and burst of flavor.

# What You'll 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

→ Liquids

08 - 6 cups low-sodium vegetable broth

→ Herbs & Seasonings

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh dill, chopped
11 - 1 tablespoon fresh basil, chopped
12 - 1 teaspoon ground black pepper
13 - 1 teaspoon sea salt
14 - 2 tablespoons olive oil
15 - Juice of 1/2 lemon

# Steps to Follow:

01 - Heat olive oil in a large pot over medium heat. Add red onion and garlic, sautéing for 2-3 minutes until fragrant and softened.
02 - Add beetroot and carrots to the pot. Sauté for 5 minutes, stirring occasionally.
03 - Stir in zucchini, tomatoes, and green bell pepper. Cook for 3-4 minutes.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer.
05 - Cover and simmer for 20-25 minutes until all vegetables are tender.
06 - Stir in fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste.
07 - Serve hot, garnished with extra fresh herbs if desired.

# Additional Tips::

01 -
  • It uses everyday vegetables you probably already have, so no fancy shopping trips required.
  • The natural sweetness from the beetroot and carrots makes it feel indulgent even though it's incredibly healthy.
  • You can taste every single vegetable distinctly, like a little rainbow parade in your bowl.
  • It's the kind of soup that fills you up without weighing you down, perfect for those days when you want to eat well and still feel energized.
02 -
  • Don't skip the beetroot, it's tempting if you're not a fan, but it's what gives the soup its soul and that stunning color.
  • Add the fresh herbs at the very end, not during the simmer, or they'll turn dull and lose all their brightness.
  • If your broth tastes flat after simmering, a squeeze of lemon and a pinch of salt will bring it back to life instantly.
03 -
  • Dice your vegetables roughly the same size so they cook evenly and you don't end up with mush and crunch in the same spoonful.
  • Taste the soup before you add salt, sometimes the broth has enough and you'll save yourself from an overly salty pot.
  • If you can't find fresh dill, it's worth seeking out, it adds a unique brightness that dried herbs just can't replicate.
Go Back