Rainbow Vegetable Detox Soup (Print-Friendly)

Vibrant soup with beetroot, carrots, courgette, tomatoes and green pepper. Light, cleansing and satisfying plant-based nourishment.

# 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
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 pot over medium heat. Add onion and garlic; sauté for 2-3 minutes until softened.
02 - Add diced beetroot, carrots, and green bell pepper. Cook for 4-5 minutes, stirring occasionally.
03 - Stir in zucchini and tomatoes. Sprinkle in cumin, turmeric, smoked paprika, salt, and pepper. Cook for 2 minutes.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until all vegetables are tender.
05 - Stir in spinach if using and simmer for 2 minutes until wilted.
06 - Remove from heat. Add lemon juice and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley or coriander.

# Expert Advice:

01 -
  • It's ready in under an hour and tastes like you spent all afternoon cooking.
  • Every vegetable keeps its character instead of turning into mush, which somehow makes it taste fresher.
  • Your kitchen will smell incredible while it's simmering, and you'll catch yourself lifting the lid just to breathe it in.
  • It's vegan, gluten-free, and low in fat, but never feels like you're being virtuous instead of fed.
02 -
  • Don't overcrowd your pot with vegetables or they'll steam instead of sauté—give them space to actually caramelize slightly in those first few minutes.
  • The lemon juice at the very end isn't optional; it's the difference between a flat soup and one that tastes alive and makes you want another spoonful.
03 -
  • Prep all your vegetables before you start cooking so you're not scrambling mid-sauté, which sounds obvious but changes everything about how relaxed you feel in the kitchen.
  • Taste the soup as it simmers and don't be shy about adjusting seasoning—a little more salt or another squeeze of lemon can transform it completely, and your palate is the only authority that matters.
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