Pin It Last January I found myself staring at a vegetable drawer that looked like a rainbow explosion waiting to happen. My body felt heavy from holiday indulgence, but something about chopping those bright crimson beets and orange carrots made me feel lighter before the pot even hit the stove. The kitchen filled with this earthy sweet aroma that somehow promised both comfort and a fresh start.
My friend Sarah dropped by mid simmer and asked what smelled so incredible. When I told her it was just vegetables and broth, she actually laughed out loud. That moment taught me that the simplest ingredients treated with respect can taste better than anything complicated or processed.
Ingredients
- 1 medium beetroot peeled and diced: The earthy sweetness here becomes the foundation and gives the broth that stunning ruby color
- 2 medium carrots peeled and sliced: These add natural sweetness and balance the beets earthiness perfectly
- 1 medium courgette diced: Soaks up the flavors beautifully while adding a tender texture that melts in your mouth
- 2 medium tomatoes chopped: They break down and create this subtle acidity that brightens the whole soup
- 1 green bell pepper diced: Brings a fresh crisp note that cuts through the root vegetable heaviness
- 1 small red onion finely chopped: Caramelizes slightly at the start for a depth you would not expect from such a simple soup
- 2 cloves garlic minced: Add this with the onion so it mellows into sweet aromatic background notes
- 1.5 liters vegetable broth low sodium: Using low sodium lets you control the seasoning completely
- 2 tbsp fresh parsley chopped: Stir this in at the end so it keeps its bright fresh flavor
- 1 tbsp fresh dill chopped: The slight anise flavor pairs surprisingly well with beets and carrots
- 1 tbsp fresh basil chopped: Adds this warm sweet note that ties everything together
- 1 tsp ground black pepper: Fresh cracked makes a huge difference here
- 1 tsp sea salt or to taste: Start with less and let people adjust at the table
- 2 tbsp olive oil: This small amount helps sauté the aromatics and carries the fat soluble flavors
- Juice of 1/2 lemon: The acid at the end makes all the vegetables pop
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat. Add the red onion and garlic, sauté for 2 to 3 minutes until fragrant and softened but not browned.
- Add the root vegetables:
- Add beetroot and carrots. Sauté for 5 minutes, stirring occasionally to develop some sweetness.
- Bring in the rest of the vegetables:
- Stir in courgette, tomatoes, and green bell pepper. Cook for 3 to 4 minutes until they start to glisten.
- Create the base:
- Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Let it develop:
- Cover and simmer for 20 to 25 minutes until all vegetables are tender. Taste a beet cube to check.
- Finish with brightness:
- Stir in the fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste.
- Serve with love:
- Serve hot, garnished with extra herbs if desired.
Pin It My youngest nephew who normally refuses anything green asked for seconds. Watching him ask if we could have rainbow soup every week reminded me that nourishing food does not have to feel like a compromise.
Making It Yours
Sometimes I throw in a handful of spinach right at the end for extra nutrition. Other times I add a can of chickpeas if I want something more substantial that keeps me full for hours.
Texture Magic
If you prefer a smoother soup, blend half of it before serving. I like leaving some chunks for texture but blending part creates this gorgeous velvety base while keeping the rustic heartiness.
Serving Suggestions
This soup sings with a slice of toasted whole grain bread rubbed with raw garlic. The bread soaks up that colorful broth and turns into something almost transcendent.
- Make a double batch and freeze portions for those busy weeknights
- Top with a dollop of coconut yogurt for creaminess
- Pack it in a thermos for an office lunch that makes coworkers jealous
Pin It This soup became my go to whenever I need to feel like myself again. Something about that colorful steaming bowl resets everything.
Recipe FAQs
- → What vegetables work best in this detox soup?
Beetroot, carrots, courgette, tomatoes, and green bell pepper create a balanced mix of root vegetables and lighter produce. The combination provides different textures and complementary flavors.
- → Can I make this rainbow soup ahead of time?
Yes, this soup keeps well for 3-4 days refrigerated. The flavors often deepen and improve after resting. Reheat gently on the stove, adding a splash of water or broth if needed.
- → How do I adjust the consistency?
For a chunky rustic style, leave vegetables whole. For a smoother texture, blend partially or completely using an immersion blender. Add more broth to thin or simmer longer to thicken.
- → What herbs enhance the vegetable flavors?
Fresh parsley, dill, and basil add bright, aromatic notes. Add them at the end to preserve their delicate flavors. Dried herbs work too—use half the amount and add earlier.
- → Is this suitable for special diets?
This plant-based soup is naturally vegan, gluten-free, and dairy-free. With no common allergens, it works for most dietary preferences. Always verify broth ingredients if avoiding specific allergens.
- → How can I add more protein?
Stir in cooked lentils, chickpeas, or white beans during the last 10 minutes of simmering. Quinoa or small pasta shapes also work well for a heartier bowl.