Rainbow Vegetable Detox Soup (Printable)

A vibrant, nourishing soup packed with colorful vegetables and fresh herbs for a healthy 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
14 - 2 tablespoons olive oil
15 - Juice of 1/2 lemon

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add red onion and garlic, sauté for 2-3 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 3-4 minutes.
04 - Pour in vegetable broth and bring to a boil, then reduce heat to a simmer.
05 - Cover pot and simmer for 20-25 minutes until all vegetables are tender.
06 - Stir in fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste.
07 - Ladle soup into bowls and serve hot, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • Every spoonful tastes like you're actually doing something kind for your body, without tasting like punishment.
  • The whole thing comes together faster than ordering takeout, and your kitchen smells incredible while it happens.
  • One pot, minimal cleanup, and it makes enough to carry you through several lunches without thinking twice.
02 -
  • Don't skip sautéing the aromatics first—this small step creates depth; dumping everything cold into broth makes it taste flat and one-dimensional.
  • Fresh herbs added at the end stay vibrant and taste alive; cook them into the soup from the start and they turn dark and bitter, becoming invisible.
03 -
  • Cut all vegetables to roughly the same size so they cook evenly; uneven cutting means some pieces go soft while others stay raw.
  • Taste the broth before you buy it if possible—different brands vary wildly in saltiness and flavor intensity, which changes everything.
Go Back