Rainbow Vegetable Detox Soup (Print Version)

Colorful soup with beetroot, carrots, courgette, tomatoes, and peppers. Light, cleansing, and utterly satisfying.

# What You'll Need:

→ Vegetables

01 - 1 medium beetroot, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 1 medium courgette (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
08 - 1 handful baby spinach, optional

→ Liquids

09 - 5 cups vegetable broth
10 - 1 tablespoon olive oil
11 - Juice of 1/2 lemon

→ Seasonings

12 - 1/2 teaspoon ground cumin
13 - 1/4 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley or coriander, chopped

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté for 2-3 minutes until softened and fragrant.
02 - Add diced beetroot, sliced carrots, and green bell pepper to the pot. Cook for 4-5 minutes, stirring occasionally.
03 - Stir in diced courgette and chopped tomatoes. Sprinkle in ground cumin, ground turmeric, smoked paprika, salt, and pepper. Cook for 2 minutes to bloom spices.
04 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until all vegetables are tender.
05 - Stir in baby spinach if using and simmer for an additional 2 minutes until wilted.
06 - Remove from heat and add lemon juice. Adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley or coriander.

# Additional Tips::

01 -
  • It's the kind of soup that makes you feel genuinely nourished rather than deprived, which is rarer than you'd think.
  • Every vegetable stays distinct enough to taste, so you're not eating a murky blur of overcooked greens.
  • Ready in 45 minutes flat, which means you can go from craving it to sipping it before dinner time pressure sets in.
02 -
  • Don't add salt too early in the cooking process, as the broth may already be seasoned and you'll end up oversalting as it reduces.
  • If your vegetables release a lot of water as they cook, don't panic, that's actually their natural liquid adding more nourishment and it'll taste perfect.
  • The lemon juice truly matters at the end, not during cooking, because heat destroys its brightness and you need that final zing to make people say yes to another spoonful.
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly and create a more pleasant eating experience with consistent textures throughout.
  • If you notice your soup looks pale or less vibrant than expected, you likely cooked it too long or didn't add enough beetroot, so trust the color as your guide to whether it's working.
  • Keep a lemon always on hand during soup season because that final squeeze of brightness is what separates a good homemade soup from one that tastes like you bought it in a can.
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