Rainbow Vegetable Detox Soup (Printable)

Colorful, nourishing soup with beetroot, carrots, courgette, tomatoes, and peppers. Light yet satisfying.

# What You 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:

01 - Heat olive oil in a large pot over medium heat. Add red onion and garlic; sauté for 2-3 minutes until softened and fragrant.
02 - Add diced beetroot, carrots, and green bell pepper. Cook for 4-5 minutes, stirring occasionally until vegetables begin to soften.
03 - Stir in courgette and tomatoes. Sprinkle in cumin, turmeric, smoked paprika, salt, and pepper. Cook for another 2 minutes to bloom the spices.
04 - Pour in vegetable broth and bring to a boil. 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. Add lemon juice and adjust seasoning as needed.
07 - Ladle into bowls and garnish with fresh parsley or coriander.

# Expert Tips:

01 -
  • It tastes like you're actually doing something good for yourself, without any of the deprivation or blandness that comes with most "detox" foods.
  • The whole thing comes together in under an hour, which means you can have a restaurant-quality bowl of soup on a busy weeknight.
  • Every vegetable brings its own flavor story—no two spoonfuls taste identical, and you'll find yourself reaching for another bowl just to experience that complexity again.
02 -
  • Don't skip the lemon juice at the end—it transforms a good soup into one that tastes bright and alive, not flat and boiled.
  • If your vegetables are taking longer than 25 minutes to soften, your heat is too low; turn it up slightly and don't be afraid to let it actually bubble.
  • The beetroot will stain everything it touches, so either wear an apron you don't love or accept that this is a badge of honor.
03 -
  • Make this in double or triple batches and freeze it in portions—it tastes even better after a day or two when all the flavors have gotten to know each other.
  • If you have a hand blender, you can pulse it once or twice to break down some vegetables while keeping texture, which makes it feel more luxurious without changing what it is.
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