Pin it Embrace a burst of wellness with this Rainbow Vegetable Detox Soup. This vibrant, nourishing bowl is packed with garden-fresh vegetables and aromatic herbs, making it the ultimate choice for anyone seeking a healthy reset without sacrificing flavor.
Pin it This soup transforms simple ingredients like earthy beetroot, sweet carrots, and zesty lemon into a masterpiece of color and nutrition. It is a feast for the eyes and a treat for the body, perfect for a light lunch or a cleansing dinner.
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 a portion of the soup before serving. Ensure all vegetables are cooked until tender to release their maximum flavor into the low-sodium broth.
Varianten und Anpassungen
For an extra boost of protein, add cooked lentils or chickpeas to the pot. If fresh herbs are unavailable, you can use dried herbs instead, but remember to reduce the quantities by half.
Serviervorschläge
Serve this hearty soup hot with a slice of toasted whole-grain bread to make it a complete meal. A final squeeze of fresh lemon juice just before serving can brighten the flavors even further.
Pin it With only 120 calories and a wealth of nutrients per serving, this Rainbow Vegetable Detox Soup is a delicious way to nourish your body. Enjoy the vibrant colors and fresh tastes of this simple yet powerful recipe.
Recipe Questions & Answers
- → Can I make this rainbow vegetable detox 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 broth if needed.
- → What vegetables work best in this detox soup?
The combination of beetroot, carrots, courgette, tomatoes, and bell pepper creates both visual appeal and balanced nutrition. Feel free to substitute based on seasonal availability or personal preference while maintaining colorful variety.
- → How can I add more protein to this soup?
Stir in cooked lentils, chickpeas, or white beans during the last 5 minutes of simmering. Alternatively, serve with a side of quinoa or top with hemp seeds for a protein boost while keeping it plant-based.
- → Is it necessary to peel the vegetables?
Peeling beetroot and carrots ensures a smoother texture and cleaner flavor, but if using organic vegetables and preferring more fiber, you can leave the skins on after thorough scrubbing.
- → Can I freeze this rainbow vegetable soup?
Absolutely. Cool completely before transferring to freezer-safe containers. Leave some headspace as liquids expand when frozen. Enjoy within 3 months for best quality. Thaw overnight in the refrigerator.
- → What herbs can I use if I don't have fresh ones?
Dried herbs work well too - use about half the amount called for. Dried thyme, oregano, or herbes de Provence make excellent substitutes that still provide wonderful flavor depth to the soup.