Rainbow Vegetable Detox Soup (Print Version)

A vibrant, nourishing bowl packed with colorful vegetables and fresh herbs for a healthy detox.

# 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 & 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, or to taste
14 - 2 tablespoons olive oil
15 - Juice of 1/2 lemon

# How-To Steps:

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.
03 - Stir in zucchini, tomatoes, and green bell pepper. Cook for 3 to 4 minutes.
04 - Pour in vegetable broth and bring to a boil over medium-high heat.
05 - Reduce heat to low, cover the pot, and simmer for 20 to 25 minutes until all vegetables are tender.
06 - Stir in fresh parsley, dill, basil, lemon juice, salt, and black pepper. Adjust seasoning to taste.
07 - Ladle soup into bowls and serve hot, garnishing with additional fresh herbs if desired.

# Expert Advice:

01 -
  • Detoxifying and nutrient-dense vegetables like beets and carrots.
  • Naturally vegan, gluten-free, and dairy-free for broad appeal.
  • Simple one-pot preparation with minimal cleanup.
  • A beautiful, colorful presentation that makes healthy eating exciting.
02 -
  • Always check broth ingredients for potential allergens or hidden additives.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • The lemon juice is best added at the very end to preserve its bright, fresh acidity.
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