Rainbow Vegetable Detox Soup (Printable)

Vibrant soup loaded with colorful vegetables and fresh herbs for a healthy, flavorful detox.

# What You'll Need:

→ 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 1/2 lemon

# Directions:

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 and bring to a boil, then reduce heat to a simmer.
05 - Cover the pot 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 additional fresh herbs if desired.

# Expert Tips:

01 -
  • Every spoonful tastes like you're doing something genuinely good for yourself without any of the deprivation.
  • The prep is honest work, but the payoff is soup on the table in under an hour that looks too beautiful to be healthy.
02 -
  • Add your fresh herbs only at the very end—adding them early is like cooking away all the brightness you worked to create.
  • The lemon juice is not optional; it's what prevents this from tasting like a pile of cooked vegetables and turns it into something alive on your tongue.
03 -
  • If your vegetables aren't the same size, cut the longer-cooking ones (carrots, beetroot) into smaller pieces so everything finishes at the same time.
  • Taste the soup after 15 minutes of simmering rather than waiting until the end—this gives you time to adjust the seasoning if needed.
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