Rainbow Vegetable Detox Soup (Printable Version)

Vibrant soup packed with colorful vegetables for a light, satisfying meal.

# 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

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add red 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 additional minutes until wilted.
06 - Remove from heat. Add lemon juice and adjust seasoning as needed.
07 - Ladle into bowls and garnish with fresh parsley or coriander.

# Expert Tips:

01 -
  • It comes together in under an hour and feels impressive despite being ridiculously simple to make.
  • You'll actually feel energized instead of guilty, which is a rare and wonderful thing in comfort food.
  • The vegetables taste like themselves instead of disappearing into soup mush, because we don't overcomplicate it.
02 -
  • Don't skip sautéing the onions and garlic first; that's where you're actually building flavour, not just heating things up, and it makes a profound difference in the final taste.
  • Add the lemon juice at the end and only after tasting, because it's your brightening agent and you need to know exactly how much your soup actually needs.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and the soup has a pleasant consistency throughout rather than some pieces mushy and others still crunchy.
  • Use a vegetable broth you'd actually drink, because it becomes the backbone of everything and cheap broth will undermine all your good vegetable work.
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