Save The first time I made this soup was during a particularly gray February week when everything in my fridge seemed dull and lifeless. I ended up chopping every colorful vegetable I could find, tossing them into a pot with whatever herbs were lingering in the crisper drawer. When that vibrant pink orange broth started bubbling away, my entire kitchen felt brighter somehow. Now it is my go to when I need something that feels like a hug for my insides but still leaves me light and energized afterward.
Last spring my sister came over feeling completely run down and asked if I could make something that would help her reset. I served her this rainbow soup with some crusty bread, and she actually sat there quiet for a full five minutes after the first bite just letting the warmth sink in. She texted me the next morning saying it was exactly what her body had been craving.
Ingredients
- 1 medium beetroot: The star that transforms everything into that gorgeous coral hue while adding earthy sweetness
- 2 medium carrots: Bring natural sweetness and balance to the broth base
- 1 medium courgette (zucchini): Adds a fresh lightness that keeps the soup from feeling too heavy
- 2 medium tomatoes: Provide acidity and brightness to cut through the root vegetables
- 1 green bell pepper: Contributes a subtle grassy freshness that rounds out the flavor profile
- 1 small red onion: Creates the aromatic foundation that everything else builds upon
- 2 cloves garlic: Essential for that fragrant beginning that makes people ask what smells so good
- 1.5 liters (6 cups) vegetable broth: Use low sodium so you can control the seasoning yourself
- 2 tbsp fresh parsley: Brings a fresh peppery punch that wakes up the whole bowl
- 1 tbsp fresh dill: Adds that distinctive slightly sweet aromatic note
- 1 tbsp fresh basil: Contributes a warm sweet finish that ties all the herbs together
- 1 tsp ground black pepper: Adds gentle heat and helps bring all flavors forward
- 1 tsp sea salt: Start here and adjust to your taste preference
- 2 tbsp olive oil: The foundation for sautéing your aromatics properly
- Juice of 1/2 lemon: The secret brightener that makes all the vegetables sing
Instructions
- Start your aromatic base:
- Heat the olive oil in a large pot over medium heat then add the red onion and garlic sautéing for 2 to 3 minutes until fragrant and softened but not browned
- Add the hard vegetables:
- Toss in the beetroot and carrots sautéing for 5 minutes and stirring occasionally so they start to develop some sweetness
- Bring in the remaining vegetables:
- Stir in the courgette tomatoes and green bell pepper cooking for 3 to 4 minutes until everything smells amazing
- Create the soup base:
- Pour in the vegetable broth bring everything to a boil then reduce heat to a gentle simmer
- Let it develop:
- Cover and simmer for 20 to 25 minutes until all vegetables are tender when pierced with a fork
- Finish with brightness:
- Stir in the fresh herbs lemon juice salt and black pepper then adjust seasoning to taste
- Serve and enjoy:
- Ladle into bowls and serve hot with extra herbs sprinkled on top if you want it to look especially pretty
Save There is something almost meditative about chopping all those colorful vegetables and watching them transform in the pot. My neighbor once stopped by while this was simmering and immediately asked for the recipe saying she could smell it from her driveway.
Making It Your Own
Sometimes I will add cooked lentils or chickpeas during the last 5 minutes if I want extra protein. The soup still looks beautiful and suddenly becomes a complete meal in a bowl.
Texture Variations
I have discovered that blending just half the soup creates this velvety base while still leaving chunks of vegetables throughout. It is the best of both worlds and makes it feel more luxurious without losing the heartiness.
Serving Suggestions
A slice of toasted whole grain bread is perfect for soaking up every last drop of that colorful broth. I also love pairing it with a simple green salad dressed with olive oil and vinegar.
- Top with toasted pumpkin seeds for added crunch
- A dollop of coconut yogurt adds creaminess for non vegans
- Fresh microgreens make it look restaurant worthy
Save This soup has become my answer to days when my body needs something nourishing but my heart needs something beautiful. Hope it brings as much color to your kitchen as it has to mine.
Recipe Guide
- → How long does the soup keep in the refrigerator?
The soup stores well in an airtight container for up to 4 days. The flavors actually deepen and meld together after a day, making leftovers even more delicious.
- → Can I freeze this vegetable soup?
Yes, this soup freezes beautifully. Let it cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What vegetables work best for the rainbow effect?
Beetroots provide deep red, carrots add orange brightness, courgettes bring green, and tomatoes contribute red hues. Bell peppers add more color while onions and garlic form the aromatic base.
- → How can I make this soup more filling?
Add cooked lentils, chickpeas, or white beans during the last 10 minutes of simmering. You can also serve with crusty whole-grain bread, quinoa, or brown rice for added substance.
- → Can I use dried herbs instead of fresh?
Absolutely. Use dried herbs at half the quantity called for fresh. So 1 tablespoon of fresh herbs becomes 1½ teaspoons of dried. Add them earlier during simmering to allow the flavors to develop fully.
- → Is this soup suitable for meal prep?
Perfect for meal prep. Make a batch on Sunday and portion into containers for quick lunches throughout the week. The vegetables hold their texture well even after reheating.