Rainbow Vegetable Detox Soup (Printer View)

A vibrant, nourishing blend of colorful vegetables for a light, cleansing meal.

# 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
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

# Method Steps:

01 - Heat olive oil in a large pot over medium heat. Add red onion and garlic; sauté for 2-3 minutes until softened and fragrant.
02 - Add diced beetroot, carrots, and green bell pepper. Cook for 4-5 minutes, stirring occasionally until vegetables begin to soften.
03 - Stir in courgette and tomatoes. Sprinkle in cumin, turmeric, smoked paprika, salt, and pepper. Cook for another 2 minutes until spices are fragrant.
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 an additional 2 minutes until wilted.
06 - Remove from heat. Add lemon juice and adjust salt and pepper to taste.
07 - Ladle into bowls and garnish with fresh parsley or coriander.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but forty-five minutes is genuinely all you need.
  • Every vegetable keeps its own flavour instead of melting into mush, which somehow makes eating vegetables feel exciting.
  • The spices wake everything up without drowning out the natural sweetness of the beetroot and carrots.
02 -
  • Don't skip the lemon at the end—it's not an optional garnish but the moment when all the colours taste like themselves instead of just tasting like soup.
  • If your beetroot is particularly earthy, a squeeze of lemon juice while it cooks can soften that intensity, though some people come for that earthiness specifically.
03 -
  • If you can't find smoked paprika, regular paprika works fine—it just loses the whisper of smoke, so you might want to add an extra squeeze of lemon to compensate.
  • Dicing your vegetables by hand instead of using a food processor means you can control the size and the soup stays chunky instead of turning into vegetable porridge, which changes everything about how satisfying it feels.
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