Rainbow Vegetable Detox Soup

Featured in: Family Treat Traditions

This nourishing bowl combines beets, carrots, zucchini, tomatoes, and bell peppers in a light vegetable broth. The medley creates a stunning rainbow presentation while delivering essential vitamins and antioxidants. Fresh parsley, dill, and basil add bright notes, while a splash of lemon juice brightens the flavors. Simmered until tender, the vegetables retain their texture and vibrant colors. Perfect for meal prep, this keeps well for days and actually develops deeper flavors. Customize with your favorite seasonal vegetables or add protein like lentils for a more substantial meal.

Updated on Mon, 26 Jan 2026 04:05:20 GMT
Bright, steaming bowl of Rainbow Vegetable Detox Soup, loaded with red beets, carrots, and zucchini, garnished with fresh dill. Save
Bright, steaming bowl of Rainbow Vegetable Detox Soup, loaded with red beets, carrots, and zucchini, garnished with fresh dill. | sweetqahwa.com

Experience the ultimate wellness bowl with our Rainbow Vegetable Detox Soup. This vibrant, nourishing soup is packed with colorful vegetables and fresh herbs, making it perfect for a healthy detox and a burst of natural flavor. It is a simple yet effective way to revitalize your body with every spoonful.

Bright, steaming bowl of Rainbow Vegetable Detox Soup, loaded with red beets, carrots, and zucchini, garnished with fresh dill. Save
Bright, steaming bowl of Rainbow Vegetable Detox Soup, loaded with red beets, carrots, and zucchini, garnished with fresh dill. | sweetqahwa.com

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The combination of earthy beets and sweet carrots creates a balanced base, while fresh dill and basil provide a fragrant finish. This soup is designed to be as beautiful as it is healthy, bringing a rainbow of colors to your dinner table.

Ingredients

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  • 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
  • 1.5 liters (6 cups) vegetable broth (low sodium)
  • 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 a smoother and more velvety texture, try blending a portion of the soup before serving. This creates a creamier mouthfeel while keeping the chunky vegetable goodness intact.

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Varianten und Anpassungen

If you need extra protein, consider adding cooked lentils or chickpeas to the pot. If fresh herbs are unavailable, you can substitute with dried herbs, but remember to reduce the quantities by half to maintain the right flavor balance.

Serviervorschläge

This soup is incredibly satisfying when served with a slice of toasted whole-grain bread. It turns this light detox soup into a hearty, well-rounded meal.

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| sweetqahwa.com

Whether you are kickstarting a healthy habit or simply looking for a warm bowl of comfort, this Rainbow Vegetable Detox Soup is a delicious addition to any weekly meal plan.

Recipe FAQs

Can I make this soup ahead of time?

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

What vegetables work best for the rainbow effect?

Beets provide deep red, carrots add orange, yellow bell peppers or squash bring bright yellow, zucchini contributes green, and tomatoes offer red. Purple cabbage or red onion can add additional purple hues for even more vibrancy.

Can I freeze this detox soup?

Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers. Leave some space as liquids expand when frozen. Thaw overnight in the refrigerator and reheat on the stove.

How can I add more protein?

Stir in cooked lentils, chickpeas, or white beans during the last 5 minutes of simmering. Alternatively, serve with a dollop of Greek yogurt or sprinkle with hemp seeds and nutritional yeast for plant-based protein.

Is it necessary to peel the vegetables?

Not strictly, but peeling creates a smoother, more refined texture and cleaner appearance. If using organic vegetables and preferring extra fiber, leave skins on after thorough scrubbing. Just expect a slightly rustic presentation.

What herbs work best in this soup?

Parsley, dill, and basil create a classic fresh combination. Alternatively, try thyme and rosemary for earthy notes, or cilantro and mint for a lighter, brighter profile. Add herbs at the end to preserve their delicate oils.

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Rainbow Vegetable Detox Soup

Vibrant soup with colorful vegetables and fresh herbs for a healthy detox.

Prep Time
20 minutes
Cook Time
30 minutes
Total Duration
50 minutes
Created by Hudson Lawrence


Skill Level Easy

Cuisine International

Makes 4 Portions

Diet Notes Plant-Based, Dairy-Free, Gluten-Free

Needed Ingredients

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

01 6 cups low-sodium vegetable broth

Herbs & Seasonings

01 2 tablespoons fresh parsley, chopped
02 1 tablespoon fresh dill, chopped
03 1 tablespoon fresh basil, chopped
04 1 teaspoon ground black pepper
05 1 teaspoon sea salt
06 2 tablespoons olive oil
07 Juice of 1/2 lemon

How-To Steps

Step 01

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

Step 02

Build root vegetables: Add beetroot and carrots to the pot. Sauté for 5 minutes, stirring occasionally to ensure even cooking.

Step 03

Incorporate remaining vegetables: Stir in zucchini, tomatoes, and green bell pepper. Cook for 3-4 minutes until vegetables begin to soften.

Step 04

Add broth and bring to boil: Pour in the vegetable broth. Bring mixture to a boil over medium-high heat.

Step 05

Simmer until tender: Reduce heat to low, cover the pot, and simmer for 20-25 minutes until all vegetables are tender and flavors have melded.

Step 06

Finish with herbs and seasonings: Stir in fresh parsley, dill, basil, lemon juice, salt, and black pepper. Adjust seasoning to taste.

Step 07

Serve: Ladle into bowls and serve hot. Garnish with additional fresh herbs if desired.

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Tools Needed

  • Large soup pot
  • Chef's knife
  • Cutting board
  • Ladle

Allergy Advice

Always review all ingredients for allergens. If unsure, ask a health expert.
  • Contains no common allergens; however, verify vegetable broth for hidden allergen content

Nutrition Details (each serving)

These numbers are for general reference. Always check with a healthcare provider when needed.
  • Energy: 120
  • Fats: 5 g
  • Carbohydrates: 19 g
  • Proteins: 3 g

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