Save to Pinterest Last January, after weeks of holiday indulgence left me feeling sluggish and heavy, I found myself staring at a crisper drawer full of forgotten vegetables. The beets had gone soft, the carrots were limp, and I almost threw everything out. Instead, I threw them all into a pot with some broth and herbs, expecting something edible at best. What happened instead was this stunning bowl of color that made me feel alive again from the first spoonful.
My sister was recovering from surgery when I first made this soup, and she called me two days later asking for the recipe. She said it was the only thing that actually made her feel nourished without weighing her down. Now whenever someone in my family needs a reset, this is what I show up with.
Ingredients
- 1 medium beetroot: The secret to that stunning red hue that makes this soup feel special
- 2 medium carrots: Add natural sweetness that balances the earthy beets perfectly
- 1 medium courgette: Soaks up the broth flavors while maintaining a tender bite
- 2 medium tomatoes: Release their juices into the broth creating a rich base
- 1 green bell pepper: Brings a fresh crunch that contrasts beautifully with soft root vegetables
- 1 small red onion: Creates a fragrant foundation that melds everything together
- 2 cloves garlic: Mellowed by the cooking process into subtle warmth
- 1.5 liters vegetable broth: Use low sodium so you control the seasoning
- 2 tbsp fresh parsley: Bright herbal notes that wake up the palate
- 1 tbsp fresh dill: Adds a unique aromatic quality that makes this soup memorable
- 1 tbsp fresh basil: Brings a sweet finish to each spoonful
- 1 tsp ground black pepper: Provides gentle heat that stimulates circulation
- 1 tsp sea salt: Start here then adjust to your preference
- 2 tbsp olive oil: Creates a silky mouthfeel and helps absorb nutrients
- Juice of 1/2 lemon: Brightens all the flavors and makes minerals more absorbable
Instructions
- Build the aromatic foundation:
- Heat olive oil in your largest pot over medium heat. Add the onion and garlic, cooking until the kitchen starts to smell incredible and the onions turn translucent.
- Start with the hard vegetables:
- Add beetroot and carrots to the pot, stirring occasionally for five minutes. They should start glistening and release their sweet aroma.
- Add the remaining vegetables:
- Toss in the courgette, tomatoes and green bell pepper. Let everything cook together for a few minutes until the tomatoes start breaking down.
- Create the soup base:
- Pour in the vegetable broth and bring everything to a rolling boil. Watch as the liquid starts turning that beautiful pink from the beets.
- Let it simmer:
- Reduce heat to low, cover the pot and let it gently bubble for 20 to 25 minutes. The vegetables should be easily pierced with a fork when ready.
- Wake up the flavors:
- Stir in the fresh herbs, lemon juice, salt and pepper. Taste and adjust the seasoning until it sings to you.
- Finish with care:
- Ladle into bowls while steaming hot. A few extra herb leaves on top make it look like something from a restaurant.
Save to Pinterest Something about this soup makes people slow down while eating it. My friend Sarah said it felt like a warm hug after a long week, and I think that is exactly what detox food should feel like.
Making It Your Own
Sometimes I add a can of drained chickpeas or cooked lentils if I want more protein. They work beautifully with the vegetables and make the soup substantial enough for dinner.
Texture Tips
On days when I want something silky, I use an immersion blender on half the soup before serving. This creates a velvety base while keeping some vegetable chunks for interest.
Serving Suggestions
A thick slice of toasted whole grain bread rubbed with garlic turns this into a complete meal. The bread soaks up that jewel toned broth and nothing goes to waste.
- Make a double batch because it tastes even better the next day
- Pack individual portions for easy workday lunches
- Keep fresh lemon on hand to brighten up leftovers
Save to Pinterest This soup reminds me that nourishing food does not have to be complicated or boring. Sometimes the simplest ingredients, treated with care, are exactly what we need.
Recipe Questions & Answers
- → What vegetables work best in this detox soup?
Beetroot, carrots, courgette, tomatoes, and green bell pepper create the rainbow effect. These vegetables hold their shape well during simmering while absorbing the herb-infused broth flavors.
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days or freeze for 3 months.
- → How can I add more protein?
Stir in cooked lentils or chickpeas during the last 5 minutes of simmering. Alternatively, serve with a side of quinoa or add diced tofu for plant-based protein.
- → What herbs complement this soup?
Fresh parsley, dill, and basil provide a bright, herbal finish. You can substitute with fresh thyme, oregano, or cilantro based on your preference and what's available.
- → Should I blend this soup?
That's entirely up to you. The chunky version showcases the beautiful rainbow vegetables. For a smoother texture, blend half the soup and mix it back, or purée completely if preferred.
- → Is this soup suitable for special diets?
Yes. This soup is naturally vegan, gluten-free, and dairy-free. It contains no common allergens, though always verify your vegetable broth ingredients if you have specific allergies.