Rainbow Vegetable Detox Soup

The first time I made this rainbow soup, I actually laughed out loud when I poured everything into the pot. All those colors dancing together looked like a vegetable confetti party. My roommate walked in, saw the vibrant medley, and immediately asked for a bowl. That's when I knew this wasn't just another detox recipe.

Last January, after weeks of holiday indulgence, my body was practically begging for something nourishing but exciting. I raided my crisper drawer, threw in whatever looked beautiful, and ended up making this soup three times that week. Even my vegetable skeptical partner went back for seconds.

Ingredients

• Beetroot: The ruby heart that stains everything beautifully and brings earthy sweetness
• Carrots: Orange ribbons that add natural sweetness and maintain their shape
• Courgette: Soaks up flavors like a sponge and adds tender texture
• Tomatoes: Release their juices to create a natural base for the broth
• Green bell pepper: Brings a fresh crunch and grassy brightness
• Red onion and garlic: The aromatic foundation that makes your kitchen smell amazing
• Vegetable broth: Low sodium is crucial so you control the seasoning
• Fresh herbs: The parsley, dill, and basil trio makes this sing
• Lemon juice: A final squeeze that wakes up all the flavors

Instructions

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Build your aromatic base:

Heat olive oil in your large pot over medium heat. Add chopped red onion and minced garlic, sautéing until they're soft and fragrant, about 2 to 3 minutes. Your kitchen should start smelling amazing right about now.

Start with the hard vegetables:

Add the diced beetroot and sliced carrots first. These take longest to cook through, so give them about 5 minutes to start softening and developing their flavors.

Add the rainbow layers:

Stir in the courgette, chopped tomatoes, and green bell pepper. Let them cook for another 3 to 4 minutes until they start to release their juices and colors begin to mingle.

Create the soup:

Pour in your vegetable broth and bring everything to a gentle boil. The broth will instantly pick up all those vibrant colors and begin turning a gorgeous reddish orange hue.

Simmer to perfection:

Reduce heat to low, cover, and let simmer for 20 to 25 minutes. All vegetables should be tender but still holding their shape, each maintaining its identity in the medley.

Finish with freshness:

Stir in the chopped fresh herbs, lemon juice, salt, and pepper. Taste and adjust seasoning, then serve hot with an extra sprinkle of herbs on top.

Save

My grandmother would have loved this soup. She believed that food should be as beautiful to look at as it is delicious to eat. Whenever I ladle those colorful vegetables into bowls, I think of her teaching me that cooking is an act of love.

Making It Your Own

Sometimes I add a can of drained chickpeas or a cup of cooked lentils during the last 10 minutes of simmering. The protein transforms this from a light detox soup into a satisfying main course that keeps me full for hours. Toasted whole grain bread alongside is never a bad idea either.

Texture Variations

If you prefer a smoother soup, use an immersion blender to puree about half the mixture right before adding the herbs. I love keeping some vegetables whole for texture, but blending part of it creates a velvety base that coats every spoonful.

Perfect Pairings

This soup shines alongside simple preparations that don't compete with its vibrant flavors. A crisp green salad with lemon vinaigrette, some roasted nuts, or even a light grain salad on the side makes for a complete nourishing meal.

• The flavors deepen overnight, so make extra for lunch tomorrow
• Freeze individual portions for busy weeknight detox dinners
• Trust your instincts with seasoning, everyone's taste differs

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Save

There is something deeply satisfying about eating a bowl of vegetables that looks as good as it makes you feel. This soup is proof that healthy food can be a joy to prepare and eat.

Recipe FAQ

→ What makes this soup colorful?

The vibrant rainbow comes from beetroot (red/purple), carrots (orange), courgette (green), tomatoes (red), and green bell pepper. Each vegetable contributes its natural hue, creating an eye-catching presentation that's visually appealing and nutrient-rich.

→ Can I make this soup ahead of time?

Absolutely. This soup actually develops deeper flavors when made ahead. Store in an airtight container in the refrigerator for up to 4 days. The vegetables may soften slightly, but the taste remains excellent. Reheat gently on the stovetetop.

→ Is this suitable for meal prep?

Perfect for meal prep. The soup yields 4 servings and freezes well for up to 3 months. Portion into individual containers before freezing for quick, healthy lunches or dinners. Thaw overnight in the refrigerator before reheating.

→ How can I add more protein?

Stir in cooked lentils, chickpeas, or white beans during the last 5 minutes of cooking. Alternatively, top with toasted pumpkin seeds or serve with a side of quinoa. For non-vegan options, a dollop of Greek yogurt adds protein and creaminess.

→ What herbs work best in this soup?

Fresh parsley, dill, and basil create a bright, herbaceous profile. Other excellent options include fresh thyme, rosemary, or cilantro. If using dried herbs, use half the amount and add them earlier in the cooking process to allow flavors to develop.

→ Can I use different vegetables?

Certainly. Swap vegetables based on seasonality or preference. Sweet potatoes, butternut squash, spinach, kale, or green beans all work beautifully. Aim for a variety of colors to maintain the rainbow effect and maximize nutritional benefits.