Rainbow Vegetable Detox Soup

The first time I saw a beetroot turn an entire pot of soup into a vibrant magenta hue I felt like a wizard in the kitchen. It was one of those cold Tuesdays where everything felt a bit sluggish and I just needed a bowl of something bright. This soup is my go to when the seasons change and I want to feel lighter without sacrificing flavor. There is something incredibly therapeutic about watching all those colors swirl together in the pot. It smells like a garden after a rainstorm.

My neighbor once caught me staring at the simmering pot because the steam smelled so heavily of earthy cumin and sweet carrots. I ended up bringing a bowl over to her and we sat on the porch just enjoying the simplicity of it. It is the kind of meal that reminds you how little you actually need to feel satisfied. Now whenever I see a green pepper I think of that quiet afternoon.

Ingredients

• 1 medium beetroot: These earthy gems provide that incredible pink color and a deep sweetness that grounds the whole dish.
• 2 medium carrots: Slicing them into thin rounds ensures they soften at the same rate as the more delicate vegetables.
• 1 medium courgette: I like to leave the skin on for extra texture and a pop of dark green against the red.
• 2 medium tomatoes: Their natural acidity balances the sweetness of the root vegetables perfectly.
• 1 green bell pepper: It adds a slightly sharp bite that keeps the soup from feeling too heavy.
• 1 small red onion: Finely chopping these helps them melt into the base for a savory foundation.
• 2 cloves garlic: Two cloves might seem like plenty but it really brings out the aromatic qualities of the broth.
• 1 handful baby spinach: This is optional but adding it at the very end gives a fresh leafy finish.
• 1.25 liters vegetable broth: Use a low sodium version so you can control the salt levels yourself.
• 1 tablespoon olive oil: Just a splash helps to bloom the spices and soften the aromatics.
• Juice of half a lemon: Adding this right before serving wakes up every single flavor in the pot.
• Ground cumin turmeric and smoked paprika: This mix of spices creates a smoky warmth that lingers.
• Fresh parsley or coriander: These herbs add a bright floral note that finishes the dish beautifully.

Instructions

Sautéing the base:

Warm the oil and let the onions and garlic sizzle until they turn translucent and fragrant.

Building the color:

Toss in the beetroot carrots and peppers to let them pick up some heat before adding the liquids.

Seasoning the mix:

Stir in the courgette and tomatoes then dust everything with your colorful spices.

Simmering to perfection:

Pour in the broth and let the pot bubble gently until every vegetable is fork tender.

The green finish:

Fold in the spinach for just a moment until it wilts into the vibrant liquid.

The final touch:

Squeeze in that fresh lemon juice and taste to see if it needs a pinch more salt.

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One evening I realized I had no spinach left but found some kale in the back of the fridge. The swap worked perfectly and it taught me that this recipe is really just a canvas for whatever you have on hand. It was a messy experiment that ended in a second bowl.

Make It More Filling

While this is a detox soup sometimes you need a bit more substance to get through the day. Dropping in a can of rinsed chickpeas adds a lovely creaminess and a boost of plant based protein. You can also serve it with a thick slice of toasted sourdough to soak up every last drop of the broth.

Choosing Your Broth

The quality of your vegetable broth really dictates the final outcome of the soup. I prefer making my own from kitchen scraps but a high quality store bought version works in a pinch. Just make sure to check the label for hidden sugars or excessive salt levels.

Storing and Reheating

This soup actually tastes better the next day once the flavors have had time to fully mingle. The beetroot color will intensify and the spices will mellow out into a smoother profile.

• Keep it in an airtight container for up to four days.
• Reheat gently on the stove rather than the microwave to keep the vegetables from getting mushy.
• Add a fresh squeeze of lemon right before eating to revive the brightness.

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I hope this bowl of liquid sunshine brings as much peace to your kitchen as it does to mine. Enjoy the process of watching the colors transform as much as the meal itself.

Recipe FAQs

→ How long does this soup keep in the refrigerator?

This soup stores beautifully for up to 4-5 days when kept in an airtight container. The flavors actually deepen and develop more complexity after a day or two.

→ Can I freeze this rainbow soup?

Absolutely. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

→ What vegetables work best for substitutions?

Sweet potatoes replace carrots nicely, while butternut squash works well in place of beetroot. Feel free to use whatever seasonal vegetables you have on hand.

→ How can I make this more filling?

Add a drained can of chickpeas or white beans during the simmering stage. Serve with crusty whole-grain bread or top with toasted seeds for extra substance.

→ Is this suitable for meal prep?

Perfect for batch cooking. Make a double batch on Sunday and portion into containers for easy lunches throughout the week.