Rainbow Vegetable Detox Soup

There was this gray, gloomy Tuesday last November when I caught my reflection in the kitchen window and realized I hadnt eaten anything truly colorful in days. I opened the fridge and found this forgotten beetroot looking lonely beside some carrots that were past their prime, and suddenly I was determined to make something that would wake up my whole system. The soup that came out of that desperate moment ended up being what I now make whenever I need to feel like Im actually taking care of myself.

Last month, my sister came over nursing a brutal cold and looking like she hadnt slept in three days. I made a double batch of this soup and watched suspiciously as she took her first tentative bite, then proceeded to finish the entire bowl without saying a word. Later she confessed it was the first thing in days that didnt taste like nothing, and now she texts me every Sunday asking if Im making my magic soup.

Ingredients

• 1 medium beetroot, peeled and diced: I used to hate handling beets because of the mess, but then I learned that wearing gloves while peeling is absolutely worth it and the earthy sweetness it brings to the broth cannot be replicated by anything else
• 2 medium carrots, peeled and sliced: slice them about half an inch thick so they dont disintegrate during the simmer but still become tender enough to melt in your mouth
• 1 medium courgette (zucchini), diced: add this later than the root vegetables or it will turn to mush, speaking from multiple failed attempts
• 2 medium tomatoes, chopped: the juices they release as they cook down create this incredible depth that you miss if you use canned tomatoes
• 1 green bell pepper, diced: this brings this fresh, bright crunch that cuts through all the earthy root vegetable sweetness
• 1 small red onion, finely chopped: red onion has this mild sweetness that works better than yellow onion here, trust me on this one
• 2 cloves garlic, minced: dont even think about using garlic powder, fresh garlic creates this aromatic base that makes the whole kitchen smell incredible
• 1 handful baby spinach (optional): this is purely for that hit of bright green at the end and some extra nutrients
• 1.25 liters (5 cups) vegetable broth: use a good quality broth because it literally makes up most of your soup
• 1 tablespoon olive oil: this is just enough to sauté your aromatics without making the soup heavy
• Juice of 1/2 lemon: the acid at the end is what wakes up all the flavors and makes every ingredient pop
• 1/2 teaspoon ground cumin: this adds this warm, earthy undertone that ties everything together
• 1/4 teaspoon ground turmeric: besides the anti-inflammatory benefits, it gives the soup this beautiful golden undertone
• 1/2 teaspoon smoked paprika: this is my secret ingredient that makes people ask what did you put in this
• Salt and freshly ground black pepper, to taste: taste as you go, because different broths have different salt levels
• 2 tablespoons fresh parsley or coriander, chopped: add this right before serving so it stays bright and fresh

Instructions

Start with the aromatics:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes until softened and fragrant, but dont let them brown or theyll turn bitter.

Add the hardy vegetables:

Add the diced beetroot, carrots, and green pepper. Cook for 4 to 5 minutes, stirring occasionally, until they start to soften around the edges.

Build the flavor base:

Stir in the courgette and tomatoes. Sprinkle in the cumin, turmeric, smoked paprika, salt, and pepper. Cook for another 2 minutes until the spices become fragrant and the tomatoes start releasing their juices.

Create the soup:

Pour in the vegetable broth and bring everything to a boil. Reduce heat and simmer uncovered for 20 to 25 minutes, or until all vegetables are tender when pierced with a fork.

Add the finishing touches:

Stir in the spinach if using and simmer for an additional 2 minutes until just wilted. Remove from heat and add the lemon juice, tasting and adjusting seasoning if needed.

Serve it up:

Ladle into bowls and garnish generously with fresh parsley or coriander while the soup is still steaming hot.

Save

This soup has become my default gift for friends who are sick, stressed, or just having a rough week. Theres something about all those colors and the warmth of a homemade soup that feels like giving someone a hug in bowl form.

Making It Your Own

Ive discovered that the vegetables here are more like suggestions than strict rules. In spring, I swap in fresh peas and asparagus. In winter, butternut squash and kale take over beautifully. The key is keeping that balance between sweet root vegetables and lighter fresh ones, plus the spice trio that makes it sing.

Serving Suggestions

While this soup is completely satisfying on its own, I sometimes serve it with a thick slice of toasted whole-grain bread rubbed with raw garlic. For a more substantial meal, a drained can of chickpeas added with the broth transforms it into something that feels hearty enough for dinner. My personal favorite is pairing it with a simple green salad dressed with apple cider vinegar.

Storage and Meal Prep

This soup stores beautifully and actually improves as the flavors meld together in the refrigerator. Let it cool completely before transferring to airtight containers, where it will keep for up to five days. The beetroot will continue to deepen the color, so what starts as vibrant pink becomes this gorgeous magenta that looks stunning in clear glass containers.

• Freeze individual portions for those days when cooking feels impossible
• When reheating, add a splash of water or broth if it has thickened too much
• The fresh herbs are best added right before serving rather than stored in the soup

Save

Theres something almost meditative about chopping all those colorful vegetables and watching them transform into something that nourishes you from the inside out.

Recipe FAQs

→ What makes this soup detoxifying?

The combination of antioxidant-rich vegetables like beetroot, tomatoes, and bell pepper, along with turmeric's anti-inflammatory properties and fresh lemon juice, creates a naturally cleansing bowl that supports your body's natural detoxification processes.

→ Can I make this soup ahead of time?

Absolutely. This actually tastes even better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.

→ How can I add more protein to this soup?

Stir in a drained can of chickpeas or white beans during the last 10 minutes of simmering. You could also add lentils, which cook directly in the broth, or top with toasted pumpkin seeds for crunch and plant-based protein.

→ What vegetables work best as substitutes?

Sweet potatoes replace carrots beautifully, while butternut squash works in place of beetroot for a milder flavor. Kale or Swiss chard can substitute spinach, and any bell pepper color works well. Seasonal vegetables like celery root or parsnips also make excellent additions.

→ Is this suitable for meal prep?

Perfect for meal prep. The portions stay fresh in the fridge for 4-5 days and freeze well for up to 3 months. Consider freezing individual portions for quick weekday lunches. Thaw overnight in the refrigerator before reheating.

→ What can I serve alongside this soup?

A slice of crusty whole-grain bread makes it more substantial. For a complete meal, add a simple green salad with vinaigrette. The soup also pairs beautifully with hummus and vegetables or a light grain salad on the side.