Rainbow Vegetable Detox Soup (Print Version)

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

# Ingredient List:

→ 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 half lemon

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add red onion and garlic, sauté 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. Bring to a boil, then reduce heat to a simmer.
05 - Cover and simmer for 20 to 25 minutes until all vegetables are tender.
06 - Stir in fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste.
07 - Ladle into bowls and serve hot, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • It's genuinely filling without weighing you down, which is exactly what you need when you want to feel nourished again.
  • The rainbow of vegetables means you're getting a wild variety of nutrients in one bowl, no supplement overthinking required.
  • It comes together in under an hour, so you can make it on a random Tuesday without planning your entire evening around cooking.
02 -
  • Don't skip the lemon juice—I made this once without it thinking the fresh herbs were enough, and the soup tasted flat and one-dimensional until I went back and added acid.
  • Fresh herbs added at the end stay bright and present, while if you cook them the whole time they basically disappear into the broth, so timing here actually matters.
03 -
  • If you're short on time, chop everything roughly instead of trying to be precise—the soup tastes just as good with chunky vegetables as it does with perfectly diced ones.
  • Save a handful of fresh herbs to add after serving so you get that pop of fresh, bright flavor that makes people ask what your secret is.
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