Rainbow Vegetable Detox Soup (Printable)

Vibrant nourishing soup packed with colorful vegetables and fresh herbs for healthy detox.

# What You 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 vegetable broth, low sodium

→ 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

# Directions:

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 to develop flavors.
03 - Stir in zucchini, tomatoes, and green bell pepper. Cook for 3-4 minutes until vegetables begin to soften.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to a gentle simmer.
05 - Cover and simmer for 20-25 minutes until all vegetables are tender and flavors have melded together.
06 - Stir in fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste. Serve hot, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • The way the broth turns this gorgeous ruby color from the beets feels like eating something magical
  • Every vegetable keeps its distinct texture instead of turning into mush
02 -
  • Do not skip the lemon juice because it transforms the soup from good to extraordinary
  • The order you add vegetables matters because harder ones need more cooking time
03 -
  • Cut all vegetables into similar sized pieces so they cook evenly
  • Let the soup sit covered for ten minutes off the heat before serving for deeper flavor
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