Rainbow Vegetable Detox Soup (Printable Version)

Vibrant, nutrient-rich soup featuring beetroot, carrots, courgette, tomatoes, and green pepper seasoned with cumin, turmeric, and smoked paprika.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from craving comfort food to actually eating it without the usual drama.
  • Every vegetable stays distinct enough to taste, so you're never bored by a one-note slurry.
  • The spices give it depth without heat, so it's gentle on your system while still making your mouth happy.
  • You'll feel genuinely good after eating it, not guilty or overstuffed.
02 -
  • Don't skip the lemon juice at the end thinking you can add it later; it needs to hit the hot soup so it opens up and does its brightening work properly.
  • If your vegetables are particularly large or your beetroot is very dense, give them an extra 5 minutes of simmering time—there's no penalty for letting it go a bit longer, but undercooked beetroot is woody and disappointing.
03 -
  • Always taste and adjust your seasoning after the soup has simmered for at least 20 minutes; flavours develop and intensify, so what tasted right at the beginning might be underseasoned by the end.
  • If your broth is particularly salty, use it as your only salt source until the very end, then add fleur de sel or good sea salt to taste for a cleaner flavour.
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