Rainbow Vegetable Detox Soup (Printable)

Colorful vegetable medley with beetroot, carrots, courgette, and peppers in seasoned broth. Light yet satisfying.

# What You 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

→ 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

# Directions:

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

# Expert Hints:

01 -
  • The beets and turmeric create this natural anti-inflammatory magic that actually tastes delicious, not medicinal.
  • It comes together in under an hour, and your kitchen smells like a farmer's market, not a chemistry experiment.
  • Every spoonful feels different because of the vegetable variety, so it never gets boring even when you make it weekly.
02 -
  • Don't add the lemon juice too early or it'll mute the spice flavors; wait until the very end to brighten everything at once.
  • The spinach is optional, but adding it at the last minute means it stays vibrant green instead of turning that sad olive color that happens when you cook greens too long.
03 -
  • If your broth tastes a bit bland, add a splash of lemon juice early in the simmering process rather than waiting until the end; it helps the vegetables themselves taste more vibrant.
  • Make a double batch and freeze half in portions; it thaws beautifully and becomes a lifesaver on nights when you need something nourishing but have no energy to cook.
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