Rainbow Vegetable Detox Soup (Printable)

Vibrant soup with colorful vegetables for a light, cleansing meal.

# 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:

01 - Heat olive oil in a large pot over medium heat. Add chopped red onion and minced garlic; sauté for 2 to 3 minutes until softened and fragrant.
02 - Add diced beetroot, sliced carrots, and diced green bell pepper to the pot. Cook for 4 to 5 minutes, stirring occasionally until vegetables begin to soften.
03 - Stir in diced courgette and chopped tomatoes. Sprinkle in ground cumin, turmeric, smoked paprika, salt, and black pepper. Cook for an additional 2 minutes, stirring to combine spices evenly.
04 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until all vegetables are tender.
05 - Stir in baby spinach if using and simmer for an additional 2 minutes until wilted and incorporated.
06 - Remove from heat and add lemon juice. Adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh parsley or coriander.

# Top Suggestions:

01 -
  • It comes together in under an hour and requires nothing fancy, just a knife and a pot you probably already own.
  • The colors are so gorgeous that serving it feels like you're doing something special for yourself, not just eating soup.
  • You can throw in whatever vegetables are sitting in your crisper drawer and it somehow always works.
02 -
  • Don't chop your vegetables too small or they'll disappear into the broth; aim for chunky pieces that hold their shape and give you something to bite into.
  • The lemon juice at the end is non-negotiable; it transforms the soup from good to unforgettable by waking up every flavor.
03 -
  • If your beetroot is staining everything, cook it separately for the first five minutes before adding it to avoid turning the entire pot dark red, or embrace the magenta and let it happen.
  • Taste as you go and don't be shy about seasoning; vegetable broth can vary widely in saltiness, so you'll need to trust your palate more than the recipe.
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