Save to Pinterest Last January, after weeks of holiday overindulgence, I stood in my kitchen staring at a vegetable drawer bursting with colors but no clear plan. My sister had mentioned she lived on detox soups every January, and something about the idea appealed to me. I started chopping whatever looked vibrant, and the result was this stunning bowl that tasted like a fresh start. Now it's become my reset button whenever I need to feel lighter and more energized.
I made this for my friend Sarah when she was recovering from surgery and needed something comforting but not heavy. She texted me three days later asking for the recipe because her husband, who usually claims soup isn't a real meal, had already requested it twice. There's something about how the vegetables soften into each other that makes even vegetable skeptics come back for seconds.
Ingredients
- 1 medium beetroot, peeled and diced: The earthy sweetness becomes the backbone of this soup and gives it that gorgeous ruby color
- 2 medium carrots, peeled and sliced: These add natural sweetness and hold their shape beautifully through simmering
- 1 medium courgette (zucchini), diced: Soaks up the spiced broth like a sponge and becomes tender in minutes
- 2 medium tomatoes, chopped: Release their juices into the broth creating a natural depth you cant get from stock alone
- 1 green bell pepper, diced: Adds a subtle bitter note that balances the sweetness of root vegetables
- 1 small red onion, finely chopped: The foundation that melts into the background while providing aromatic depth
- 2 cloves garlic, minced: Add this with the onion so it mellows and infuses rather than burns
- 1 handful baby spinach (optional): Wilts in at the end for a pop of fresh green color and nutrients
- 1.25 liters (5 cups) vegetable broth: Use a good quality broth since it makes up most of the flavor profile
- 1 tablespoon olive oil: Just enough to sauté the aromatics and help your body absorb the vitamins
- Juice of 1/2 lemon: The acid brightens all the vegetables and makes the flavors sing
- 1/2 teaspoon ground cumin: Adds warmth and earthiness that ties the vegetables together
- 1/4 teaspoon ground turmeric: Brings anti inflammatory properties and a beautiful golden undertone
- 1/2 teaspoon smoked paprika: Gives a subtle smoky depth that makes simple vegetables taste complex
- Salt and freshly ground black pepper, to taste: Dont skip this step as it transforms the soup from flat to fantastic
- 2 tablespoons fresh parsley or coriander, chopped: Sprinkle this on top for a fresh finish that cuts through the richness
Instructions
- Start your flavor foundation:
- Heat the olive oil in a large pot over medium heat and add the onion and garlic, letting them soften and become fragrant for 2 to 3 minutes
- Build the colorful base:
- Add the diced beetroot, carrots, and green pepper, cooking for 4 to 5 minutes and stirring occasionally to let them start developing flavor
- Add the remaining vegetables and spices:
- Stir in the courgette and tomatoes, then sprinkle in the cumin, turmeric, smoked paprika, salt, and pepper, cooking for another 2 minutes until the spices become fragrant
- Simmer into soup:
- Pour in the vegetable broth, bring everything to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until all vegetables are tender when pierced with a fork
- Finish with fresh greens:
- Stir in the spinach if using and simmer for 2 more minutes until just wilted, then remove from heat and add the lemon juice
- Serve and garnish:
- Ladle into bowls and finish with fresh parsley or coriander, adding an extra crack of pepper if desired
Save to Pinterest This soup has become my go to when friends are under the weather or just need something comforting that doesn't weigh them down. Last month my neighbor texted me at 9pm asking what I was making because the smell had drifted through our shared wall and made her hungry.
Making It Your Own
Ive learned that the beauty of this soup is its flexibility. Sometimes when I want more substance, I add a can of drained chickpeas or white beans with the broth, turning it into a complete meal. In summer, I swap beetroot for fresh corn and throw in some basil for a completely different vibe.
Perfecting The Texture
After making this dozens of times, I've found that cutting all vegetables to roughly the same size ensures even cooking and a more satisfying spoonful. If you prefer a smoother soup, you can blend half of it before adding the spinach for a creamy texture without any dairy.
Serving Suggestions
A thick slice of whole grain bread toasted and rubbed with garlic transforms this from light to substantial. I also love pairing it with a simple side salad dressed with apple cider vinegar to complement the warming spices.
- Top with toasted pumpkin seeds or hemp hearts for extra protein and crunch
- Stir in a spoonful of coconut milk for a creamy vegan variation
- Make it heartier by serving over cooked quinoa or brown rice
Save to Pinterest There's something deeply restorative about a bowl of vegetables that have been simmered with care and intention. This soup reminds me that nourishing food doesn't have to be complicated to feel transformative.
Recipe FAQs
- → What vegetables are in this?
Beetroot, carrots, courgette, tomatoes, green pepper, red onion, garlic, and optional baby spinach create the colorful vegetable medley.
- → How long does it take to make?
Total time is 45 minutes: 15 minutes for preparation and 30 minutes for simmering until all vegetables are tender.
- → Is this suitable for special diets?
Yes, this is vegan, gluten-free, and low fat. It's free from major allergens including dairy, nuts, and soy when using suitable vegetable broth.
- → Can I add protein?
A drained can of chickpeas works beautifully added with the broth. White beans or lentils would also complement the vegetables.
- → How should I store leftovers?
Keep refrigerated in an airtight container for up to 4 days. The flavors actually improve after sitting, making it excellent for meal prep.
- → What pairs well with this?
Whole-grain bread makes it heartier. For beverages, try a crisp Sauvignon Blanc or herbal tea to complement the spices.