Save The Rainbow Vegetable Detox Soup is a vibrant, nourishing bowl packed with colorful vegetables like earthy beetroot, sweet carrots, tender courgette, juicy tomatoes, and crisp green pepper. This soup is perfect for anyone looking for a light meal that is both cleansing and satisfying, providing a beautiful spectrum of nutrients in every spoonful.
Save This easy-to-prepare soup yields 4 servings and fits perfectly into a healthy lifestyle. With 15 minutes of prep and 30 minutes of cooking time, it is a convenient option for an international-style lunch or dinner that doesn't compromise on flavor or nutrition.
Ingredients
- 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
- 1 handful baby spinach (optional)
- 1.25 liters (5 cups) vegetable broth
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley or coriander, chopped
Instructions
- Step 1
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic; sauté for 2-3 minutes until softened.
- Step 2
- Add the diced beetroot, carrots, and green pepper. Cook for 4-5 minutes, stirring occasionally.
- Step 3
- Stir in the courgette and tomatoes. Sprinkle in the cumin, turmeric, smoked paprika, salt, and pepper. Cook for another 2 minutes.
- Step 4
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, or until all vegetables are tender.
- Step 5
- Stir in the spinach (if using) and simmer for an additional 2 minutes until wilted.
- Step 6
- Remove from heat. Add lemon juice and adjust seasoning if needed.
- Step 7
- Ladle into bowls and garnish with fresh parsley or coriander.
Zusatztipps für die Zubereitung
To ensure the best results, use a large soup pot for even cooking and a sharp knife for uniform dicing. Always verify that your store-bought vegetable broth is free from allergens like gluten or dairy to maintain the soup's dietary integrity.
Varianten und Anpassungen
You can easily customize this soup by substituting sweet potatoes for carrots or adding other seasonal vegetables. For an extra boost of protein, try adding a drained can of chickpeas when you add the broth.
Serviervorschläge
Serve this vibrant soup with a slice of toasted whole-grain bread for a more filling meal. It also pairs beautifully with a crisp Sauvignon Blanc or a steaming cup of herbal tea.
Save Nutritionally, each serving provides 120 calories, 3g of fat, 22g of carbohydrates, and 3g of protein. This Rainbow Vegetable Detox Soup is a wholesome way to enjoy a delicious, vegetable-forward meal that supports your wellness goals.
Recipe FAQ
- → What makes this soup detoxifying?
The combination of colorful vegetables provides essential vitamins and antioxidants while being low in fat. Beetroot supports liver function, while turmeric adds anti-inflammatory properties to help cleanse your body naturally.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Allow it to cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stove.
- → What vegetables can I substitute?
You can swap sweet potatoes for carrots, add celery for extra crunch, or include seasonal vegetables like butternut squash. The beauty of this soup lies in its versatility with whatever colorful vegetables you have on hand.
- → How can I make it more filling?
Add a drained can of chickpeas or white beans with the broth for extra protein. Serving with whole-grain bread also transforms this into a more substantial meal while keeping it nutritious.
- → What should I serve with this soup?
A slice of crusty whole-grain bread complements the light texture perfectly. For beverages, try a crisp Sauvignon Blanc or herbal tea. The soup also pairs beautifully with a simple green salad dressed with lemon vinaigrette.