Rainbow Vegetable Detox Soup (Printable)

A vibrant bowl featuring colorful vegetables, fresh herbs, and nourishing vegetable broth for a healthy, satisfying meal.

# 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 and 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

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add red onion and garlic, sautéing for 2 to 3 minutes until fragrant and softened.
02 - Add beetroot and carrots to the pot. Sauté for 5 minutes, stirring occasionally to ensure even cooking.
03 - Stir in zucchini, tomatoes, and green bell pepper. Cook for 3 to 4 minutes until slightly softened.
04 - Pour in vegetable broth and bring to a boil over medium-high heat, then reduce heat to low and maintain a gentle simmer.
05 - Cover the pot and simmer for 20 to 25 minutes until all vegetables are tender and flavors have melded.
06 - Stir in fresh herbs, lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.
07 - Ladle soup into bowls and serve hot, garnishing with additional fresh herbs if desired.

# Expert Tips:

01 -
  • Your kitchen fills with the most glorious smell of fresh herbs and roasted vegetables as it simmers, making everyone wonder what magic is happening.
  • It comes together in under an hour and tastes infinitely better than any juice cleanse you've tried.
  • Every spoonful feels nourishing without being boring or punishing, which honestly changes everything about whether you actually stick with eating well.
02 -
  • Don't skip the sauté stage at the beginning because cooking the onion and garlic first creates a flavor foundation that makes everything taste more intentional and less like boiled vegetables.
  • Fresh herbs added at the very end are non-negotiable here because dried herbs lose their brightness, and brightness is honestly what distinguishes this soup from something you'd make out of obligation rather than joy.
03 -
  • If you can only find dried herbs, use half the amount called for because dried is more concentrated, and you can always add more if needed but can't take it back.
  • The secret to this soup tasting bright rather than heavy is the combination of lemon juice and fresh herbs at the end, so don't rush those final additions or skip them for convenience.
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