Rainbow Vegetable Detox Soup (Printable Version)

Vibrant soup packed with colorful vegetables and fresh herbs for a healthy detox.

# List of Ingredients:

→ 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
14 - 2 tablespoons olive oil
15 - Juice of 1/2 lemon

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add red onion and garlic, sauté for 2–3 minutes until fragrant and softened.
02 - Add beetroot and carrots. Sauté for 5 minutes, stirring occasionally.
03 - Stir in zucchini, tomatoes, and green bell pepper. Cook for 3–4 minutes.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer.
05 - Cover and simmer for 20–25 minutes until all vegetables are tender.
06 - Stir in fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste.
07 - Serve hot, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy despite being one of the easiest things you can make on a weeknight.
  • The colors are so stunning you'll actually want to photograph it, and it makes your kitchen smell incredible while it simmers.
  • You can have it ready in under an hour, which means no excuses on busy days.
  • It's naturally vegan and gluten-free without tasting like it's missing anything important.
02 -
  • The vegetables will continue to soften after you add the broth, so don't over-cook them at the beginning or they'll turn to mush by the time the soup is done.
  • Tasting and adjusting the seasoning at the very end is not optional, it's the difference between a soup that's okay and one that tastes like you actually care about flavor.
  • Fresh herbs should always go in at the end because heat destroys their delicate flavors and you want that bright green taste right there on your tongue.
03 -
  • Don't skip dicing the vegetables into roughly the same size pieces, because it's what makes the soup feel intentional and ensures even cooking.
  • If you use dried herbs instead of fresh because that's what you have, reduce the amount by half and add them earlier in the cooking process so they have time to rehydrate and release their flavor.
  • Keep extra broth on hand while you're simmering because vegetables release water and the soup might get thicker than you want, and a little broth stirred in at the end fixes that instantly.
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