Rainbow Vegetable Detox Soup (Printable Version)

Vibrant soup with colorful vegetables and fresh herbs for a 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 low-sodium vegetable broth

→ 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
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. Sauté for 5 minutes, stirring occasionally.
03 - Stir in zucchini, tomatoes, and green bell pepper. Cook for 3-4 minutes.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer.
05 - Cover and simmer for 20-25 minutes until all vegetables are tender.
06 - Stir in fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste.
07 - Serve hot, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • It is incredibly nutrient-dense, featuring a wide spectrum of colorful vegetables like beets, carrots, and peppers.
  • The combination of fresh parsley, dill, and basil creates a sophisticated, garden-fresh flavor profile.
  • It is naturally vegan, gluten-free, and dairy-free, making it perfect for almost any dietary preference.
02 -
  • For a thicker, more rustic texture, use an immersion blender to partially blend the soup before serving.
  • Always double-check the label on your vegetable broth to ensure it meets your specific allergen and dietary requirements.
  • Letting the soup sit for 10 minutes after cooking allows the herbal aromas to fully permeate the broth.
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