Rainbow Vegetable Detox Soup

A vibrant, nourishing soup packed with colorful vegetables and fresh herbs, this Rainbow Vegetable Detox Soup is perfect for a healthy detox and a burst of flavor. Easy to prepare and naturally vegan, gluten-free, and dairy-free, this international dish yields four hearty servings in just 50 minutes.

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This soup combines the earthy sweetness of beetroot and carrots with the lightness of courgette and bell peppers. Simmered in a savory vegetable broth and finished with a trio of fresh parsley, dill, and basil, it is as pleasing to the eye as it is to the palate.

Ingredients

• 1 medium beetroot, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 medium courgette (zucchini), diced
• 2 medium tomatoes, chopped
• 1 green bell pepper, diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1.5 liters (6 cups) vegetable broth (low sodium)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh basil, chopped
• 1 tsp ground black pepper
• 1 tsp sea salt (or to taste)
• 2 tbsp olive oil
• Juice of 1/2 lemon

Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Add the red onion and garlic, sauté for 2–3 minutes until fragrant and softened.

Step 2

Add beetroot and carrots. Sauté for 5 minutes, stirring occasionally.

Step 3

Stir in courgette, tomatoes, and green bell pepper. Cook for 3–4 minutes.

Step 4

Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer.

Step 5

Cover and simmer for 20–25 minutes until all vegetables are tender.

Step 6

Stir in the fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste.

Step 7

Serve hot, garnished with extra herbs if desired.

Zusatztipps für die Zubereitung

For a smoother texture, you can blend part of the soup before serving. If fresh herbs are unavailable, you can swap them for dried versions, but remember to reduce the quantities by half to maintain the proper flavor balance.

Varianten und Anpassungen

If you are looking for extra protein, this detox soup is excellent with the addition of cooked lentils or chickpeas. These additions keep the recipe vegan and gluten-free while making it even more filling.

Serviervorschläge

Serve this soup piping hot. For a more substantial meal, pair it with a slice of toasted whole-grain bread. You can also add an extra garnish of fresh herbs just before serving to enhance the aromatic profile.

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Enjoy this Rainbow Vegetable Detox Soup as a light lunch or a comforting dinner. Its simple preparation and nutrient-dense ingredients make it a staple for anyone looking to enjoy the goodness of fresh produce in a single bowl.

Recipe Questions

→ What makes this soup colorful?

The vibrant colors come from beetroot (deep red), carrots (orange), courgette (green), tomatoes (red), and green bell pepper, creating a beautiful rainbow presentation.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ How can I add more protein?

Stir in cooked lentils, chickpeas, or white beans during the last 5 minutes of simmering. Alternatively, serve with a side of quinoa or add protein-rich tofu cubes.

→ What broth works best?

A low-sodium vegetable broth provides the cleanest flavor profile. Look for brands without added sugars or artificial flavors. Homemade vegetable stock works beautifully too.

→ Can I make this smoother?

For a creamier texture, use an immersion blender to partially puree the soup, leaving some vegetable chunks for texture. Alternatively, blend half the soup and stir it back in.