Description
A colorful and nutritious Rainbow Vegetable Detox Soup packed with a variety of vegetables, herbs, and a refreshing lemon flavor.
Ingredients
Scale
- 1 medium beetroot, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, diced
- 2 medium tomatoes, chopped
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 6 cups low sodium vegetable broth
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt, or to taste
- 2 tablespoons olive oil
- Juice of 1/2 lemon
Instructions
- Heat olive oil in a large pot over medium heat. Add red onion and garlic, sauté for 2-3 minutes until fragrant and softened.
- Add beetroot and carrots to the pot. Sauté for 5 minutes, stirring occasionally.
- Stir in zucchini, tomatoes, and green bell pepper. Cook for 3-4 minutes.
- Pour in vegetable broth and bring to a boil, then reduce heat to a simmer.
- Cover and simmer for 20-25 minutes until all vegetables are tender.
- Stir in fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste.
- Ladle soup into bowls and serve hot, garnished with extra herbs if desired.
Notes
- Feel free to customize the soup with your favorite vegetables.
- This soup can be stored in the refrigerator for up to 3 days.
- For a spicier version, add red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg