Rainbow Vegetable Detox Soup (Printable)

A vibrant bowl of colorful vegetables simmered with warming spices for a light, satisfying meal.

# Ingredient List:

→ Vegetables

01 - 1 medium beetroot, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 1 medium courgette (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
08 - 1 handful baby spinach, optional

→ Liquids

09 - 5 cups vegetable broth
10 - 1 tablespoon olive oil
11 - Juice of 1/2 lemon

→ Seasonings

12 - 1/2 teaspoon ground cumin
13 - 1/4 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley or coriander, chopped

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add red onion and garlic; sauté for 2-3 minutes until softened and fragrant.
02 - Add diced beetroot, carrots, and green bell pepper. Cook for 4-5 minutes, stirring occasionally until slightly softened.
03 - Stir in courgette and tomatoes. Sprinkle in cumin, turmeric, smoked paprika, salt, and pepper. Cook for 2 minutes to bloom the spices.
04 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until all vegetables are tender.
05 - Stir in spinach if using and simmer for an additional 2 minutes until wilted.
06 - Remove from heat. Add lemon juice and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley or coriander.

# Expert Advice:

01 -
  • It tastes way better than anything labeled 'detox' has any right to taste, with layers of flavor from cumin and smoked paprika that sneak up on you.
  • You can have it ready in 45 minutes flat, which means dinner on a weeknight without the usual scramble.
  • Every spoonful looks like it came from a wellness magazine but it's honestly just honest vegetables cooked in a pot.
02 -
  • Don't add the lemon juice until the very end or it'll make your vegetables take forever to soften, which I learned the hard way by adding it too early and wondering why nothing was cooking.
  • If your broth is salty, use less added salt at first and taste constantly, because you can always add more but you can't take it out.
03 -
  • Cut all your vegetables into roughly the same size so they cook evenly and the soup stays cohesive rather than some pieces turning to mush while others stay crunchy.
  • Don't skip the fresh lemon juice at the end—it's the difference between a bowl of soup and something that actually tastes bright and alive.
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