Rainbow Vegetable Detox Soup (Print)

A vibrant, nourishing blend of colorful vegetables for a light, cleansing meal ready in 45 minutes.

# 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

# Directions:

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 an additional 2 minutes to bloom spices.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until all vegetables are tender.
05 - Stir in baby spinach if using and simmer for an additional 2 minutes until wilted.
06 - Remove from heat. Add lemon juice and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley or coriander.

# Expert Advice:

01 -
  • The vegetables release their nutrients into the broth, creating a nourishing liquid that warms you from the inside out while actually tasting delicious, not like punishment food.
  • It keeps beautifully in the fridge, actually improving after a day as the flavors meld, making weekday lunches something to look forward to rather than dread.
02 -
  • Adding all vegetables at once leads to a muddy soup where some pieces are overcooked while others remain too firm—I learned to stagger their addition based on cooking time after serving a batch where the beetroot was practically raw while the zucchini had disintegrated.
  • The soup will turn a magnificent pink-purple from the beetroot, which might stain wooden spoons or plastic containers, so use metal utensils and glass storage if possible.
03 -
  • For a creamier version without adding dairy, blend half the soup until smooth, then recombine with the chunky portion—this creates a silky base while maintaining textural interest.
  • The size of your vegetable cuts matters more than you might think—keeping similar density ingredients (like carrots and beetroot) the same size ensures they cook at the same rate, while softer vegetables can be cut slightly larger.
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