Save My roommate walked in while I was chopping vegetables and asked if I was making art. The beets stained my cutting board pink, the carrots were bright orange chunks, and everything just looked so alive in the pot that she wasn't entirely joking. That's the thing about this soup - it turns healthy eating into something colorful and exciting rather than another sad detox attempt.
I first made this after weeks of heavy holiday eating when my body was practically begging for something fresh. My friend Sarah came over for dinner, looking skeptical about detox anything, but ended up having three bowls. Now whenever she needs a reset, this is the recipe she requests.
Ingredients
- 1 medium beetroot, peeled and diced: Beets add that gorgeous red color and earthy sweetness that balances the brighter vegetables
- 2 medium carrots, peeled and sliced: These bring natural sweetness and a satisfying crunch before they soften in the broth
- 1 medium courgette, diced: Zucchini absorbs all the flavors while holding its shape nicely
- 2 medium tomatoes, chopped: Fresh tomatoes break down to create a natural base for the broth
- 1 green bell pepper, diced: Adds a fresh, slightly bitter contrast to the root vegetables
- 1 small red onion, finely chopped: Red onion has a milder sweetness that works beautifully here
- 2 cloves garlic, minced: Fresh garlic is non-negotiable for that aromatic foundation
- 1.5 liters vegetable broth: Use low-sodium so you can control the seasoning yourself
- 2 tbsp fresh parsley, chopped: Parsley brings that bright, grassy note at the end
- 1 tbsp fresh dill, chopped: Dill adds a unique fresh flavor that pairs surprisingly well with beets
- 1 tbsp fresh basil, chopped: Basil adds that sweet, peppery finish
- 1 tsp ground black pepper: Freshly cracked makes a real difference here
- 1 tsp sea salt: Adjust this at the end since broths vary in sodium
- 2 tbsp olive oil: For sautéing the aromatics and carrying those fat-soluble flavors
- Juice of 1/2 lemon: This brightens everything and ties the flavors together
Instructions
- Build your flavor foundation:
- Heat olive oil in a large pot over medium heat, then add red onion and garlic, sautéing for 2-3 minutes until they're fragrant and softened, being careful not to burn the garlic
- Start with the hard vegetables:
- Add beetroot and carrots to the pot, sautéing for 5 minutes and stirring occasionally so they start to soften and release their sweetness
- Add the remaining vegetables:
- Stir in courgette, tomatoes, and green bell pepper, cooking for 3-4 minutes until everything starts to glisten with the olive oil
- Create the soup base:
- Pour in the vegetable broth, bring everything to a boil, then reduce heat to a gentle simmer
- Let it meld together:
- Cover and simmer for 20-25 minutes until all vegetables are tender when pierced with a fork
- Wake up the flavors:
- Stir in fresh herbs, lemon juice, salt, and pepper, then taste and adjust seasoning until it sings
- Serve it up:
- Ladle into bowls while hot, garnished with extra herbs if you're feeling fancy
Pin it This soup became my go-to during a particularly stressful January when I needed something that felt nurturing but not heavy. There's something almost meditative about chopping all those colorful vegetables, and the way the kitchen smells as everything simmers makes the whole house feel warmer.
Making It Your Own
Sometimes I throw in cooked lentils or chickpeas if I want it to feel more like a complete meal, especially for lunch. The vegetables are so forgiving that you can swap in whatever looks good at the market, though I'd keep the beets for that signature color.
Texture Options
I've started blending half the soup and leaving the rest chunky for the best of both worlds. My friend prefers it completely smooth, while my sister likes it rustic and chunky - both ways work beautifully with these ingredients.
Serving Suggestions
A slice of toasted whole-grain bread makes this feel more substantial, especially on colder days. I also like to set out extra lemon wedges at the table so everyone can adjust the brightness to their taste.
- Fresh herbs on top make it feel special
- A swirl of good olive oil right before serving adds richness
- Let people add their own salt at the table since preferences vary
Pin it There's something deeply satisfying about eating a bowl of soup that looks this beautiful and leaves you feeling this good - like you've done something kind for yourself without sacrificing any joy.
Frequently Asked Questions
- → What makes this soup detoxifying?
The combination of colorful vegetables provides essential antioxidants and nutrients that support your body's natural cleansing processes. Beetroot aids liver function, while the variety of vegetables delivers fiber and vitamins that promote overall wellness.
- → Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as flavors have time to meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetetop before serving.
- → Is it possible to freeze this soup?
Absolutely! This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Leave some space at the top as liquids expand when frozen. Thaw overnight in the refrigerator before reheating.
- → What can I serve with this detox soup?
A slice of toasted whole-grain bread makes for a hearty meal. You could also add a side salad with mixed greens or serve with quinoa for extra protein. The soup itself is quite filling, so keep sides simple and light.
- → Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs when fresh aren't available. Use about half the amount specified in the ingredients list. Add dried herbs earlier in the cooking process to allow their flavors to develop fully.
- → How can I add more protein to this soup?
Stir in cooked lentils or chickpeas during the last 5 minutes of simmering. You could also add cubed tofu or serve with a dollop of Greek yogurt on top for those who aren't following a strict vegan diet.