Rainbow Vegetable Detox Soup

The first time I made this soup, it was actually an accident. I'd come home from the farmers market with an embarrassingly large haul of vegetables and no real plan, just an instinct that everything in that basket wanted to be in the same pot. When that beetroot started staining everything else, I panicked slightly, but then the most gorgeous coral color emerged, and I realized this wasn't a mistake at all.

Last January, when everyone around me was doing fancy juice cleanses and complaining constantly, I just kept making batch after batch of this soup. My roommate eventually stopped ordering takeout and started setting the table instead, which might be the highest compliment a soup has ever received in our apartment.

Ingredients

• 1 medium beetroot: The secret to that stunning color and earthy sweetness that grounds the whole soup
• 2 medium carrots: Bring natural sweetness and hold their shape beautifully during simmering
• 1 medium courgette (zucchini): Adds a fresh, light element that balances the heavier root vegetables
• 2 medium tomatoes: Release acidity and brightness as they break down into the broth
• 1 green bell pepper: Contributes a subtle grassy note that keeps things interesting
• 1 small red onion: Forms the aromatic foundation that makes everything else taste better
• 2 cloves garlic: Don't be shy here, it mellows beautifully in the soup
• 1.5 liters vegetable broth: Use low sodium so you can control the seasoning yourself
• 2 tbsp fresh parsley: Brings a fresh, peppery kick at the end
• 1 tbsp fresh dill: Adds that unmistakable bright, slightly anise flavor
• 1 tbsp fresh basil: Provides a sweet, aromatic finish that ties all the herbs together
• 1 tsp ground black pepper: Adds warmth and helps bring out all the vegetable flavors
• 1 tsp sea salt: Start here and adjust, remembering that flavors concentrate as it simmers
• 2 tbsp olive oil: The foundation for sautéing your aromatics properly
• Juice of 1/2 lemon: The secret ingredient that makes everything pop and brightens the whole bowl

Instructions

Build your flavor foundation:

Heat the olive oil in a large pot over medium heat, then add your red onion and garlic, letting them soften and become fragrant for about 2 to 3 minutes. You'll know it's time to move on when your kitchen starts smelling amazing and the onions turn translucent.

Start with the hard vegetables:

Add your beetroot and carrots to the pot, sautéing them for about 5 minutes and stirring occasionally to prevent any sticking. They'll start to glisten and release their earthy aroma.

Add the remaining vegetables:

Stir in the courgette, tomatoes, and green bell pepper, cooking everything together for another 3 to 4 minutes. Watch as the tomatoes start breaking down and creating those little juicy pockets at the bottom of the pot.

Create your soup base:

Pour in the vegetable broth and bring everything to a gentle boil, then immediately reduce the heat to a simmer. This is when the magic really starts happening.

Let it simmer:

Cover the pot and let everything cook together for 20 to 25 minutes, until all your vegetables are tender when pierced with a fork. The broth will take on this incredible coral color from the beetroot.

Season and brighten:

Stir in all your fresh herbs along with the lemon juice, salt, and black pepper, then give it a taste and adjust the seasoning if needed. The lemon juice is absolutely crucial here, it transforms the soup from good to unforgettable.

Serve and enjoy:

Ladle the soup hot into bowls, garnishing with some extra herbs if you're feeling fancy, and watch how the colors catch the light. It's almost too pretty to eat, almost.

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My sister called me midway through her first week of a new diet, sounding completely defeated and craving something warm that wasn't explicitly forbidden. I brought her a container of this soup, and she texted me an hour later saying it was the first time in days she'd actually felt satisfied instead of just controlled.

Making It Your Own

Sometimes I throw in a handful of spinach or kale right at the end, just until it wilts, for an extra boost of greens. Other times I've added cooked lentils or chickpeas when I needed something more substantial, and they've never felt out of place.

Texture Preferences

My friend swears by blending half the soup and mixing it back in for a creamier consistency, while I prefer keeping all the vegetables distinct and visible. Both ways are absolutely valid, and it really comes down to what kind of soup experience you're in the mood for that day.

Serving Suggestions

A slice of toasted wholegrain bread rubbed with raw garlic is the perfect accompaniment, soaking up that gorgeous colored broth. I've also served this alongside a simple green salad with a vinaigrette when I wanted to make it feel like more of a complete meal.

• Keep some extra lemon wedges on the table for those who love an extra bright kick
• A drizzle of good quality olive oil on top right before serving adds a luxurious finish
• Fresh cracked black pepper at the table lets everyone adjust to their preferred heat level

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There's something profoundly satisfying about eating a bowl of this soup, knowing that every color represents something good happening inside your body. It's the kind of food that makes you feel taken care of, even when you've made it entirely for yourself.

Recipe FAQs

→ What makes this soup detoxifying?

The combination of colorful vegetables provides essential vitamins, antioxidants, and fiber that support your body's natural detoxification processes while being light and easy to digest.

→ Can I freeze this soup?

Yes, this soup freezes beautifully. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ How can I add more protein?

Stir in cooked lentils, chickpeas, or white beans during the last 5 minutes of simmering. You can also serve with a dollop of Greek yogurt or blend in silken tofu for creaminess.

→ What other vegetables can I use?

Feel free to swap in seasonal vegetables like sweet potatoes, butternut squash, spinach, kale, or green beans. The beauty of this soup is its versatility and adaptability.

→ Is it better to blend or leave chunky?

Both ways work wonderfully. For a velvety texture, blend partially or completely. For a hearty rustic soup, keep the vegetables chunky as written. You can also blend half and combine both textures.