Pin This Last winter, I was feeling sluggish and my kitchen seemed to echo with the weight of heavy meals. A friend stopped by and mentioned she'd been making rainbow soups to reset her system, and something about that phrase stuck with me. I raided my vegetable drawer that afternoon—there was beetroot staining everything, bright carrots, a courgette hiding in the back—and decided to throw them all into a pot with some broth. The kitchen filled with this earthy, warming aroma, and by the time it finished simmering, I realized I'd created something that felt both nourishing and joyful to eat.
I made this for a friend who was recovering from a particularly stressful week, and watching her face light up when she tasted it was worth every chop and stir. She told me later that the brightness of it—not just the colors but somehow the flavour too—made her feel like something was actually changing. That's when I understood this wasn't just a soup; it was a small act of kindness served in a bowl.
Ingredients
- Beetroot: This is your star player, giving the soup its stunning colour and earthy sweetness that balances everything else; don't skip it even though it stains your hands pink.
- Carrots: They add natural sweetness and body to the broth, and slicing them thin means they cook evenly without falling apart.
- Courgette: It keeps things light and delivers moisture without heaviness, so it's your secret to that clean, refreshing finish.
- Tomatoes: Fresh or in a pinch canned, they bring acidity that wakes up all the other flavours and prevents the soup from tasting flat.
- Green bell pepper: Adds a subtle crunch texture and vegetal brightness that makes every spoonful interesting.
- Red onion and garlic: The aromatics that build your flavour base; don't rush sautéing them because that's where the magic starts.
- Vegetable broth: Use one you actually like drinking, because it becomes the foundation of everything; I learned this the hard way with a questionable store brand once.
- Olive oil: A tablespoon is all you need for cooking and flavour; this isn't about richness, it's about balance.
- Cumin, turmeric, and smoked paprika: These warm spices tie the vegetables together without drowning them out, and turmeric especially makes you feel like you're doing something genuinely good for yourself.
- Lemon juice: Added at the end to brighten everything and remind you that you're eating something alive and fresh, not just warm vegetables.
- Fresh herbs: Parsley or coriander, whatever you have; they're the final note that transforms soup into something you actually wanted to make.
Instructions
- Start your flavour base:
- Heat your olive oil in a large pot over medium heat and add the finely chopped red onion and garlic, letting them soften for a couple of minutes until the kitchen starts smelling like something good is happening. You'll know it's right when the onion turns translucent and the garlic becomes fragrant without browning.
- Build with the firmer vegetables:
- Add your diced beetroot, sliced carrots, and green pepper, giving them about four to five minutes to start softening while you stir occasionally. This layer cooks longer than the others because these vegetables need time to release their flavours into the broth.
- Add the remaining vegetables and spices:
- Stir in the courgette and tomatoes, then sprinkle in your cumin, turmeric, smoked paprika, salt, and pepper, cooking everything together for just two minutes so the spices bloom slightly. The kitchen will smell noticeably different now, warmer and more inviting.
- Simmer into tenderness:
- Pour in your vegetable broth and bring everything to a boil, then reduce the heat and let it simmer uncovered for twenty to twenty-five minutes until the vegetables are completely tender and the flavours have married together. This is when you can relax; there's nothing left to do but let time and heat work.
- Finish with fresh elements:
- If you're using spinach, stir it in now and let it wilt for about two minutes, then remove from heat and add your lemon juice while tasting and adjusting the seasoning. The soup should taste bright and alive, not heavy.
- Serve with intention:
- Ladle the soup into bowls and finish with a scattered handful of fresh parsley or coriander, which adds a final pop of colour and freshness. A good ladle makes this feel ceremonial somehow, which it should.
Pin This My neighbour, who claims she doesn't cook, asked me how I made the soup taste so vibrant and full, and I realized it wasn't about technique at all—it was about respecting the vegetables enough to let them sing instead of burying them. That conversation shifted how I think about cooking simple things.
Why This Soup Works as a Reset
There's something about eating colours in their most honest form that makes your body feel heard. This soup doesn't pretend to be something it isn't; it's vegetables in broth, which somehow makes it more trustworthy than something dressed up in cream and technique. The beetroot alone has this earthy depth that reminds you why people have grown these things for thousands of years, and the spices warm you from the inside without making you feel heavy afterwards.
Variations That Keep It Interesting
I've made this soup probably twenty times now, and it never feels repetitive because the season always changes what's available. Sometimes I add diced sweet potato instead of extra carrot, sometimes I throw in a can of rinsed chickpeas for protein, and once I added a handful of kale because it was there and it was wonderful. The base stays true but you're never bored, which is the mark of a truly useful recipe.
Serving and Storage Wisdom
This soup tastes even better the next day when the flavours have deepened and settled, so make extra without guilt. It keeps beautifully in the fridge for about four days, and it freezes well for up to three months if you want to preserve a batch for a future moment when you need something nourishing and quick.
- Serve it warm in a bowl with a slice of whole-grain bread on the side, which transforms it from light meal into something more substantial without losing that clean feeling.
- Pair it with herbal tea afterwards or a crisp glass of white wine if you're in that kind of mood, both of which complement the earthy spices beautifully.
- Leftover soup reheats gently on the stovetop over medium heat, and a splash of fresh lemon juice brings it right back to life.
Pin This This soup became my answer to those mornings when I wanted to do something good for myself without making a fuss. It's honest food that tastes like you cared about making it, but doesn't demand anything complicated in return.
Recipe FAQs
- → How long does this soup keep in the refrigerator?
This soup stores beautifully in an airtight container for up to 5 days. The flavors actually develop and deepen after a day or two, making it excellent for meal prep.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What other vegetables can I add?
Sweet potatoes, butternut squash, red bell pepper, or green beans work wonderfully. You can also add seasonal vegetables like asparagus in spring or pumpkin in autumn.
- → How can I make this more filling?
Add a drained can of chickpeas, white beans, or lentils when pouring in the broth. Serving with whole-grain bread or quinoa also makes it more substantial.
- → Is this soup spicy?
The smoked paprika adds mild warmth rather than heat. If you prefer more spice, add a pinch of cayenne pepper or some red pepper flakes along with the other spices.
- → Can I use water instead of vegetable broth?
While vegetable broth provides better flavor, you can use water with additional herbs and seasonings. Consider adding a bay leaf or extra aromatics to compensate for the missing depth.