Rainbow Vegetable Detox Soup (Print View)

Colorful vegetable-packed soup with fresh herbs for a nourishing, healthy meal 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

→ Liquids

08 - 6 cups vegetable broth (low sodium)

→ Herbs & Seasonings

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

# Directions:

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

# Expert Advice:

01 -
  • Every spoonful feels like giving your body a warm hug from the inside out
  • The way the colors swirl together in the pot makes the whole cooking process feel therapeutic
  • Its ridiculously forgiving - throw in whatever vegetables you have and it still works
02 -
  • The beetroot will stain everything wooden - use a glass cutting board if you have one
  • Add fresh herbs at the very end, or they'll lose all their bright flavor and turn the soup murky
  • Lemon juice is not optional here - it's what makes all those vegetables taste alive
03 -
  • Cut all vegetables to the same size for even cooking - about 1/2 inch cubes is perfect
  • Let the soup sit for 5 minutes off the heat before serving to let flavors marry
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