Rainbow Vegetable Detox Soup

Embrace a burst of color and health with this Rainbow Vegetable Detox Soup. This vibrant, nourishing dish is meticulously crafted with a variety of fresh vegetables and aromatic herbs, offering a flavorful way to detoxify and revitalize your body in under an hour.

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The combination of earthy beetroot, sweet carrots, and zesty lemon creates a perfectly balanced broth. It is not only a feast for the eyes but also a soothing meal that provides a true burst of natural flavor with every spoonful.

Ingredients

• Vegetables
• 1 medium beetroot, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 medium courgette (zucchini), diced
• 2 medium tomatoes, chopped
• 1 green bell pepper, diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• Liquids
• 1.5 liters (6 cups) vegetable broth (low sodium)
• Herbs & Seasonings
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh basil, chopped
• 1 tsp ground black pepper
• 1 tsp sea salt (or to taste)
• 2 tbsp olive oil
• Juice of 1/2 lemon

Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Add the red onion and garlic, sauté for 2–3 minutes until fragrant and softened.

Step 2

Add beetroot and carrots. Sauté for 5 minutes, stirring occasionally.

Step 3

Stir in courgette, tomatoes, and green bell pepper. Cook for 3–4 minutes.

Step 4

Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer.

Step 5

Cover and simmer for 20–25 minutes until all vegetables are tender.

Step 6

Stir in the fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste.

Step 7

Serve hot, garnished with extra herbs if desired.

Zusatztipps für die Zubereitung

For the best results, ensure you sauté the onion and garlic until they are fragrant but not browned to create a clean flavor base. Dicing the beetroot and carrots into uniform, small pieces will help them cook through at the same rate as the other vegetables.

Varianten und Anpassungen

If you want to add more protein to your detox, consider stirring in cooked lentils or chickpeas. If fresh herbs are unavailable, you can substitute them with dried herbs, but remember to reduce the quantities by half to keep the flavors balanced.

Serviervorschläge

This soup is hearty enough to be served on its own, but it also pairs wonderfully with a slice of toasted whole-grain bread. For the best experience, serve it piping hot and top each bowl with a few additional sprigs of fresh parsley or dill.

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This Rainbow Vegetable Detox Soup is a testament to how simple ingredients can create a powerful and satisfying meal. Enjoy the revitalizing benefits and the vibrant taste of this healthy, colorful creation!

Recipe FAQs

→ What makes this soup detoxifying?

The combination of colorful vegetables provides powerful antioxidants and phytonutrients that support your body's natural cleansing processes. Beetroot supports liver function, while carrots and bell peppers deliver beta-carotene and vitamin C.

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water if needed.

→ How can I add more protein to this soup?

Stir in cooked lentils, chickpeas, or white beans during the last 5 minutes of simmering. For a grain-based protein boost, add cooked quinoa or brown rice. A dollop of Greek yogurt or hemp seeds on top also adds protein.

→ Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs when fresh aren't available. Use approximately half the amount specified for fresh herbs. So 1 tablespoon fresh becomes 1½ teaspoons dried. Add dried herbs earlier in the cooking process to allow flavors to develop.

→ Is it necessary to peel the vegetables?

Peeling is optional for carrots and courgette if they're organic and well-scrubbed. Beetroot skins can be tough, so peeling is recommended. Leaving skins on adds extra fiber and nutrients, but may affect the soup's appearance.

→ Can I freeze this soup?

Yes, this soup freezes beautifully. Cool completely before transferring to freezer-safe containers. Leave some space as liquids expand when frozen. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.