Rainbow Vegetable Detox Soup

The first time I made this rainbow detox soup, I stared into the pot and actually laughed out loud at how something this beautiful could be so incredibly simple. I had come home from a weekend of overindulgence, feeling sluggish and needing something that would make me feel like myself again. My grandmother always said that the more colors on your plate, the more healing properties you're getting, and this soup proves her right in the most delicious way possible.

Last January, when everyone around me was doing harsh juice cleanses and feeling miserable, I made a giant batch of this soup for my sister and me. We curled up on the couch with steaming bowls, watching old movies and actually enjoying our resolution to eat healthier. Now whenever either of us feels like we need a reset, we text each other a simple rainbow emoji and know exactly what to make.

Ingredients

• 1 medium beetroot: The earthy foundation that gives the soup its gorgeous ruby hue and incredible depth of flavor
• 2 medium carrots: Natural sweetness that balances the beetroot's earthiness perfectly
• 1 medium courgette: Adds a delicate texture and mild flavor that lets the other vegetables shine
• 2 medium tomatoes: Brings brightness and acidity that cuts through the root vegetables' richness
• 1 green bell pepper: A fresh, crisp note that keeps the soup from feeling too heavy
• 1 small red onion: Provides a subtle sweetness that develops beautifully during cooking
• 2 cloves garlic: The aromatic backbone that makes everything taste better
• 1 handful baby spinach: Optional but adds lovely color and extra nutrients at the end
• 1.25 liters vegetable broth: Use high-quality broth here since it makes up most of the soup
• 1 tablespoon olive oil: Just enough to sauté the aromatics and bring everything together
• Juice of 1/2 lemon: The secret ingredient that makes all the flavors pop at the end
• 1/2 teaspoon ground cumin: Adds warmth and earthiness that complements the vegetables
• 1/4 teaspoon ground turmeric: Gives subtle depth and its beautiful golden color
• 1/2 teaspoon smoked paprika: Provides a smoky undertone without any actual heat
• Salt and freshly ground black pepper: Essential for bringing all the flavors together
• 2 tablespoons fresh parsley or coriander: Fresh herbs at the end make everything taste alive

Instructions

Start with the aromatics:

Heat that olive oil in your largest pot over medium heat and add the onion and garlic. Let them soften for 2-3 minutes, watching how they become translucent and fragrant, filling your kitchen with the most wonderful smell that tells everyone dinner is coming.

Add the hearty vegetables:

Throw in the diced beetroot, carrots, and green pepper. Give everything a good stir and let it cook for 4-5 minutes, just until the vegetables start to glisten and you can smell them beginning to release their natural sweetness.

Build the flavor base:

Stir in the courgette and tomatoes, then sprinkle in all those beautiful spices. Let it cook for another 2 minutes, watching how the spices coat everything and the tomatoes start to break down slightly, creating the beginnings of a rich, flavorful base.

Let it simmer into magic:

Pour in the vegetable broth and bring everything to a gentle boil. Reduce the heat to low and let it simmer uncovered for 20-25 minutes. You'll know it's done when all the vegetables are tender enough to easily pierce with a fork and your kitchen smells absolutely incredible.

Add the finishing touches:

Stir in the spinach if you're using it and let it wilt for just 2 minutes. Remove from heat, squeeze in that fresh lemon juice, and taste. Adjust the seasoning with more salt and pepper until it tastes perfect to you.

Serve it up:

Ladle the beautiful rainbow soup into bowls and scatter fresh parsley or coriander on top. The contrast of the bright green herbs against the colorful soup makes it look almost too pretty to eat.

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My friend Sarah came over for lunch last month and took one look at the pot, asking how I managed to make something that looked like it belonged in a fancy restaurant. We ate in comfortable silence, both of us just enjoying how good it felt to eat something so nourishing and delicious. She left with the recipe written on a napkin and texted me that evening that her family had already requested it for dinner the next day.

Making It Your Own

Once you've made this soup a few times, you'll start to understand the beautiful flexibility of it. I've added sweet potatoes instead of carrots when that's what I had, thrown in some chickpeas for extra protein, and even made it with butternut squash in autumn. The key is keeping the rainbow philosophy and roughly equal parts of different colored vegetables.

Perfect Pairings

While this soup is wonderfully satisfying on its own, I've learned that a slice of crusty whole grain bread makes it feel like more of a meal. For something special, a crisp white wine like Sauvignon Blanc cuts through the earthiness beautifully, or if you're avoiding alcohol, a cup of peppermint tea alongside creates the most comforting combination.

Storage and Meal Prep

This soup keeps beautifully in the refrigerator for up to five days, actually developing deeper flavors as it sits. I often make a big batch on Sunday and portion it into glass containers for easy lunches throughout the week. The flavors just keep getting better, melding together into something even more delicious than the first day.

• Freeze individual portions for up to three months, leaving space for expansion
• Reheat gently over low heat to preserve the vegetables' texture
• Add a splash of fresh broth when reheating if it seems too thick

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There's something deeply satisfying about sitting down with a bowl of this soup, knowing every spoonful is doing something good for your body while tasting absolutely wonderful. It's become my go-to whenever I need to feel like myself again.

Recipe FAQs

→ What vegetables work best for this colorful soup?

Beetroot provides the deep red hue and earthy foundation, while carrots add natural sweetness. Courgette contributes mild flavor and texture, tomatoes bring acidity and brightness, and green pepper offers fresh crunch. Red onion and garlic build the aromatic base, with optional baby spinach adding extra nutrients.

→ How can I customize the vegetables based on season?

Swap carrots for sweet potatoes in autumn, add butternut squash during winter months, or incorporate fresh green beans and peas in spring. Summer versions shine with additional seasonal produce like bell peppers in various colors. The core technique remains the same—sauté aromatics, add harder vegetables first, then finish with softer ones.

→ What makes the spices in this soup work well together?

Ground cumin adds earthy warmth that complements root vegetables beautifully. Turmeric contributes golden color and mild flavor while providing anti-inflammatory properties. Smoked paprika brings depth and subtle smokiness that enhances the natural sweetness of carrots and onions. These spices create a balanced profile without overpowering the fresh vegetable flavors.

→ Can I make this soup more protein-rich?

Add a drained can of chickpeas when pouring in the vegetable broth for plant-based protein and creaminess. White beans like cannellini also work well. For additional protein, stir in quinoa during the last 15 minutes of cooking or serve with a dollop of Greek yogurt if not vegan. Hemp seeds sprinkled on top add protein and healthy fats.

→ How long does this soup keep and what's the best way to store it?

This soup stores beautifully for 4-5 days in airtight containers in the refrigerator. The flavors actually develop and meld better after a day or two. Freeze individual portions for up to 3 months—thaw overnight in the refrigerator before reheating. When reheating, add a splash of water or broth if needed to adjust consistency.

→ What beverages pair well with this soup?

A crisp Sauvignon Blanc cuts through the vegetables' sweetness while complementing their fresh flavors. For non-alcoholic options, try herbal teas like peppermint or chamomile which refresh the palate. Sparkling water with lemon offers brightness without competing with the soup's spices. Green tea provides subtle earthiness that matches the vegetables.