Rainbow Vegetable Detox Soup (Printable)

Vibrant vegetable-packed creation featuring beetroot, carrots, courgette, tomatoes, and green pepper. Light, nourishing, and ready in under an hour.

# What You'll Need:

→ Vegetables

01 - 1 medium beetroot, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 1 medium courgette (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, optional

→ 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 soup 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, stirring occasionally to ensure even cooking.
03 - Stir in diced courgette and chopped tomatoes. Sprinkle in ground cumin, ground turmeric, smoked paprika, salt, and freshly ground black pepper. Cook for an additional 2 minutes to bloom the spices.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes, or until all vegetables are tender and cooked through.
05 - Stir in baby spinach if using and simmer for an additional 2 minutes until the spinach is wilted.
06 - Remove from heat. Add lemon juice and adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls and garnish generously with fresh parsley or coriander.

# Expert Advice:

01 -
  • The rainbow of vegetables creates layers of flavor that deepen as they sit overnight, making leftovers even more incredible than the first serving.
  • This soup has gotten me through three different winter colds – its like edible self-care that actually tastes good enough to crave even when youre well.
02 -
  • The order you add vegetables really matters – I once threw everything in at once and ended up with overcooked zucchini and undercooked beets.
  • Dont skip that final lemon juice – without it, the soup tastes flat and one-dimensional compared to the bright, vibrant version with that crucial acid balance.
03 -
  • Cut all vegetables roughly the same size to ensure they cook evenly – I learned this after fishing out perfectly cooked carrot coins while waiting for giant beet chunks to soften.
  • If beetroot isnt your favorite, reduce the amount and increase the carrots – the soup will still maintain a beautiful orange-red color with a milder flavor profile.
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