Save The first time I made this rainbow soup, I'd just come back from a week of heavy comfort food eating and my body was practically begging for something vibrant. The way all those colorful vegetables looked on my cutting board made me feel healthier before I'd even turned on the stove. That first spoonful was so surprisingly satisfying and full of flavor that I forgot I was eating something 'good for me.'
Last January my sister came over looking completely exhausted after the holidays and I quietly put a pot of this on. She sat at my counter watching the vegetables hit the broth, turning the liquid into this incredible jewel-toned masterpiece, and I swear I saw her shoulders drop three inches. We ate in comfortable silence with big crusty bread and she asked for the recipe before she'd even finished her bowl.
Ingredients
- 1 medium beetroot: This is what gives the soup its stunning ruby color and earthy sweetness that balances beautifully with the other vegetables
- 2 medium carrots: They add natural sweetness and a bright orange pop while holding their texture perfectly through simmering
- 1 medium courgette: Absorbs all the spiced broth flavors like a sponge and contributes a lovely tender bite
- 2 medium tomatoes: These break down to create a subtle tangy base that pulls everything together
- 1 green bell pepper: Adds fresh crunch and a grassy note that keeps the soup from tasting too heavy
- 1 small red onion: Provides a mellow sweet foundation that's gentler than white onion
- 2 cloves garlic: Don't be shy with it, this aromatic is what transforms simple vegetables into something crave-worthy
- 1 handful baby spinach: Toss it in at the end for a burst of fresh green and extra nutrients
- 1.25 liters vegetable broth: Use a good quality one you'd happily drink on its own since it's the backbone of the soup
- 1 tablespoon olive oil: Just enough to sauté the aromatics and help your body absorb those fat-soluble vitamins
- Juice of 1/2 lemon: The acid at the end makes all the flavors pop and brightens the whole bowl
- 1/2 teaspoon ground cumin: Adds an earthy warmth that makes the soup feel so much more substantial
- 1/4 teaspoon ground turmeric: Brings its golden anti-inflammatory magic and a subtle peppery kick
- 1/2 teaspoon smoked paprika: This is the secret ingredient that adds depth and makes people ask what's in it
- Salt and freshly ground black pepper: Season gradually and taste as you go, letting the vegetables' natural sweetness shine
- 2 tablespoons fresh parsley or coriander: Scatter generously on top for a fresh herbal finish that wakes everything up
Instructions
- Warm the pot and start the aromatics:
- Heat olive oil in your large soup pot over medium heat, then add the chopped onion and minced garlic. Let them soften for 2-3 minutes until they're fragrant and translucent, stirring so nothing catches.
- Add the hearty vegetables first:
- Toss in the diced beetroot, carrots, and green pepper. Cook them for 4-5 minutes, stirring occasionally, to start developing their flavors before any liquid hits the pot.
- Build the flavor base:
- Stir in the courgette and tomatoes, then sprinkle in all your ground spices. Let everything cook together for 2 minutes, stirring constantly to wake up the spices and coat every piece of vegetable.
- Create the soup:
- Pour in the vegetable broth and bring everything to a boil. Reduce the heat to a gentle simmer and leave it uncovered for 20-25 minutes until all the vegetables are fork-tender and the broth has taken on a beautiful color.
- Add the finishing touches:
- Stir in the spinach if you're using it and let it wilt for just 2 minutes. Remove from heat and squeeze in the lemon juice, tasting and adjusting the seasoning before serving with generous handfuls of fresh herbs.
Save 
Save This soup has become my go-to when friends are under the weather or just feeling off their game. There's something so nurturing about a bowl full of colorful vegetables that tastes like a warm hug from someone who cares about you.
Making It Your Own
I've discovered that this recipe is incredibly forgiving and welcomes substitutions like an old friend. Try sweet potatoes instead of carrots for a sweeter note, or throw in some green beans for extra crunch. One cold afternoon I added a can of chickpeas and it transformed from light soup to satisfying main course.
The Perfect Bowl
A thick slice of warm whole-grain bread dragged through this broth is absolute perfection. The bread soaks up all those spiced juices and turns every bite into something substantial and comforting. Sometimes I'll drizzle a tiny bit of good olive oil on top just before serving, watching it swirl into the ruby colored soup like edible art.
Make-Ahead Magic
This soup actually improves after a day in the refrigerator, giving all those spices time to mingle and deepen. It freezes beautifully too, so I often double the recipe and portion some into containers for those busy weeks when I need something nourishing but don't have time to cook.
- Let the soup cool completely before freezing to avoid ice crystals
- Reheat gently over low heat to preserve the fresh vegetable texture
- Add a squeeze of fresh lemon juice when reheating to brighten the flavors again
Save 
Save There's something almost meditative about watching all those vegetables transform into something greater than the sum of their parts. This soup reminds me that nourishing food doesn't have to be complicated, it just has to be made with intention.
Recipe FAQs
- → What makes this soup detoxifying?
The combination of colorful vegetables provides essential vitamins, antioxidants, and fiber. Beetroot supports liver function, while turmeric adds anti-inflammatory properties. The light, broth-based preparation keeps it easy to digest.
- → Can I use different vegetables?
Absolutely. Try sweet potatoes instead of carrots, add seasonal greens like kale or Swiss chard, or include other vegetables you enjoy. The spice blend works well with most vegetable combinations.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day or two. Reheat gently on the stovetet, adding a splash of water or broth if needed.
- → Is this soup suitable for freezing?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly.
- → Can I make this in a slow cooker?
Sauté the onion and garlic first, then add all ingredients to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours until vegetables are tender. Add spinach and lemon juice at the end.
- → What can I serve with this soup?
Whole-grain bread, crusty rolls, or crackers make perfect accompaniments. For a more substantial meal, top with pumpkin seeds or a dollop of coconut yogurt. A crisp white wine like Sauvignon Blanc pairs beautifully.