Description
This vibrant Rainbow Vegetable Detox Soup is a nutritious, flavorful blend of fresh vegetables simmered in a savory vegetable broth. Perfect for a light, healthful meal, it combines beets, carrots, zucchini, tomatoes, and peppers with aromatic herbs and spices for a colorful and detoxifying experience.
Ingredients
Scale
Vegetables
- 1 medium beetroot, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 medium courgette (zucchini), diced
- 2 medium tomatoes, chopped
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
Liquids and Oils
- 6 cups vegetable broth (low sodium)
- 2 tablespoons olive oil
- Juice of 1/2 lemon
Herbs and Spices
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt (or to taste)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped red onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and softened.
- Cook Root Vegetables: Add the diced beetroot and sliced carrots to the pot. Sauté for 5 minutes, stirring occasionally to develop the flavors and slightly soften the vegetables.
- Add Remaining Vegetables: Stir in the diced courgette, chopped tomatoes, and diced green bell pepper. Cook for another 3 to 4 minutes until these vegetables start to soften.
- Add Broth and Simmer: Pour in the low sodium vegetable broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 20 to 25 minutes until all vegetables are tender and flavors meld.
- Season and Serve: Stir in the fresh chopped parsley, dill, basil, lemon juice, sea salt, and ground black pepper. Taste and adjust seasoning as needed. Serve the soup hot, garnished with additional fresh herbs if desired.
Notes
- For a smoother texture, blend the soup partially or fully before serving.
- Adjust salt to taste, especially if using salted vegetable broth.
- Use fresh herbs for the best flavor; dried herbs can be substituted but reduce quantity by half.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adding a protein like beans or lentils can make it more filling.
