Rainbow Vegetable Detox Soup

Experience a vibrant explosion of color and health with this Rainbow Vegetable Detox Soup. This nourishing dish is meticulously crafted with earthy beets, sweet carrots, and a medley of fresh garden vegetables, making it the perfect choice for anyone looking for a refreshing detox or a light, flavorful meal.

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The deep crimson hue of the beetroot transforms the broth into a stunning centerpiece, while the combination of fresh parsley, dill, and basil adds a sophisticated herbal finish. Every spoonful is a testament to the power of fresh, whole-food ingredients working in harmony.

Ingredients

• 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
• 1.5 liters (6 cups) vegetable broth (low sodium)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh basil, chopped
• 1 tsp ground black pepper
• 1 tsp sea salt (or to taste)
• 2 tbsp olive oil
• Juice of 1/2 lemon

Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Add the red onion and garlic, sauté for 2–3 minutes until fragrant and softened.

Step 2

Add beetroot and carrots. Sauté for 5 minutes, stirring occasionally.

Step 3

Stir in courgette, tomatoes, and green bell pepper. Cook for 3–4 minutes.

Step 4

Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer.

Step 5

Cover and simmer for 20–25 minutes until all vegetables are tender.

Step 6

Stir in the fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste.

Step 7

Serve hot, garnished with extra herbs if desired.

Zusatztipps für die Zubereitung

For those who prefer a more velvety consistency, try blending a portion of the soup before serving. This adds a wonderful creaminess without the need for dairy, while still leaving plenty of chunky vegetables for texture.

Varianten und Anpassungen

If you are looking to boost the protein content, simply add some cooked lentils or chickpeas during the simmering stage. Additionally, if you cannot find fresh herbs, dried alternatives can be used; just remember to reduce the quantities by half to avoid overpowering the broth.

Serviervorschläge

This detox soup is incredibly satisfying when served alongside a slice of toasted, rustic whole-grain bread, which is perfect for soaking up the nutrient-rich broth.

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Whether you are starting a health kick or simply looking for a comforting meal on a chilly day, this Rainbow Vegetable Detox Soup is a delicious way to nourish your body from the inside out. Enjoy the vibrant flavors and the clean, healthy energy it provides.

Recipe Questions

→ What makes this soup detoxifying?

The combination of colorful vegetables provides essential vitamins, antioxidants, and fiber while being low in calories. Beets support liver function, while fresh herbs add cleansing properties and natural flavor without heavy additives.

→ Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water or broth if needed.

→ How can I add more protein?

Stir in cooked lentils, chickpeas, or white beans during the last 5 minutes of simmering. You can also serve with a side of quinoa or add silken tofu for a creamier texture with extra protein.

→ What vegetables work best for substitution?

Sweet potatoes, butternut squash, or parsnips can replace carrots. Spinach or kale adds extra nutrition. Try leeks instead of onions, or use different colored bell peppers to maintain the rainbow effect.

→ Is this suitable for freezing?

Absolutely. Cool completely before transferring to freezer-safe containers. Leave some space as liquids expand when frozen. It keeps well for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ How do I achieve a smoother texture?

Use an immersion blender to partially puree the soup, leaving some vegetable chunks for texture. For a completely smooth version, blend in batches using a standard blender, venting slightly to release steam.