Rainbow Vegetable Detox Soup (Printable)

Vibrant soup with colorful vegetables and fresh herbs for a healthy detox.

# Components:

→ 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 vegetable broth, low sodium

→ Herbs & Seasonings

09 - 2 tbsp fresh parsley, chopped
10 - 1 tbsp fresh dill, chopped
11 - 1 tbsp fresh basil, chopped
12 - 1 tsp ground black pepper
13 - 1 tsp sea salt, or to taste
14 - 2 tbsp olive oil
15 - Juice of 1/2 lemon

# Method:

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

# Expert Advice:

01 -
  • The way the beetroot turns the broth into this stunning coral color makes every bowl feel like a celebration
  • It is one of those rare soups that actually fills you up without making you feel heavy or sluggish afterward
02 -
  • Beetroot will stain everything it touches including your cutting board and hands so consider wearing gloves or working quickly
  • Adding the lemon juice at the end rather than during cooking preserves its bright fresh flavor and keeps the vegetables vibrant
03 -
  • Cut all your vegetables into similar sized pieces so they cook evenly and no one texture dominates
  • If you only have dried herbs reduce quantities by half and add them earlier so their flavors have time to bloom
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