Rainbow Vegetable Detox Soup

A vibrant, nourishing soup packed with colorful vegetables and fresh herbs, the Rainbow Vegetable Detox Soup is perfect for a healthy detox and a burst of flavor. This easy-to-make dish is not only visually stunning but also adheres to vegan, gluten-free, and dairy-free lifestyles, making it a versatile choice for any meal.

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This soup combines the earthy sweetness of beetroot and carrots with the lightness of courgette and green bell peppers. Sautéed garlic and red onion provide a fragrant base, while a blend of fresh parsley, dill, and basil adds a refreshing finish that elevates the entire dish.

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 and creamier texture, you can blend part of the soup before serving. To prepare this recipe successfully, ensure you have a large soup pot, a chefs knife, a cutting board, and a ladle ready.

Varianten und Anpassungen

For extra protein, consider adding cooked lentils or chickpeas to the pot. If fresh herbs are unavailable, you can swap them for dried versions, but remember to reduce the quantities by half to maintain the right balance of flavor.

Serviervorschläge

Serve this hearty soup with a slice of toasted whole-grain bread for a complete meal. Garnishing with extra fresh herbs just before serving adds an additional pop of color and aroma.

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With only 120 calories and 3g of protein per serving, this Rainbow Vegetable Detox Soup is a light yet satisfying way to enjoy a variety of nutrients. It yields 4 servings, making it a great option for meal prep or a family dinner.

Q&A About the Recipe

→ What makes this soup good for detox?

The combination of colorful vegetables provides a wide spectrum of antioxidants, vitamins, and minerals. Beetroot supports liver function, while carrots and bell peppers deliver beta-carotene. The vegetable broth base keeps it light and hydrating.

→ Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.

→ How can I add more protein to this soup?

Stir in cooked lentils, chickpeas, or white beans during the last 5 minutes of simmering. You can also add quinoa or serve with a dollop of Greek yogurt if not strictly vegan. Each addition adds 4-8 grams of protein per serving.

→ What vegetables can I substitute?

Swap beetroot for sweet potato, replace courgette with butternut squash, or use yellow bell pepper instead of green. The beauty of this soup is its versatility - use whatever colorful seasonal vegetables you have on hand.

→ Is it necessary to blend the soup?

No, blending is optional. The soup is delicious with tender vegetable chunks for texture. If you prefer a smoother consistency, blend half the soup and combine it back with the remaining portion for the best of both worlds.