Rainbow Vegetable Detox Soup (Printable version)

Vibrant soup with colorful vegetables and fresh herbs for a healthy, flavorful detox.

# 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

→ Liquids

08 - 6 cups low-sodium vegetable broth

→ 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

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add red onion and garlic, sauté for 2–3 minutes until fragrant and softened.
02 - Add beetroot and carrots to the pot. Sauté for 5 minutes, stirring occasionally.
03 - Stir in zucchini, tomatoes, and green bell pepper. Cook for 3–4 minutes.
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 fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste.
07 - Serve hot, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • It tastes like you're doing something good for yourself without the typical health food blandness.
  • The prep work is quick enough that you can have this on the table without drama on a weeknight.
  • Leftovers actually improve after a day or two as the flavors deepen and mingle together.
02 -
  • If you add your herbs too early, they lose their brightness and taste a bit like dried hay, so resist the urge and wait until the very end.
  • The beet juice will continue to deepen the color over a day or two, so if you make this ahead, it'll look even more jewel-toned by tomorrow.
03 -
  • Always taste before serving and adjust the lemon juice and salt at the very last moment—these final touches are what separate flat soup from brilliant soup.
  • If you're batch cooking, let the soup cool completely before storing it in the refrigerator, and it'll keep its vibrant color and fresh taste longer.
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