Save There's something about chopping vegetables in autumn that makes you feel productive, even if you're just making soup. I discovered this rainbow version on a Tuesday when my fridge was overflowing with produce from the market, and I wanted something that didn't feel heavy but still felt intentional. The colours alone convinced me it was worth the effort, and the first spoonful proved why this became my go-to when I need clarity in a bowl.
I made this for my friend who was going through a rough patch, and watching her face light up as she realised it was both delicious and actually good for her was worth every bit of chopping. She kept asking what was in it because she'd never tasted soup that tasted like colour, if that makes sense. Now whenever she's overwhelmed, she calls asking for the recipe, and somehow making it for her has become my quiet way of saying I'm thinking of you.
Ingredients
- Beetroot: The star that makes your soup glow—peel it while you're thinking about something else so you don't obsess over the pink stains.
- Carrots: They add natural sweetness and body; I slice them rather than dice so they soften at a different pace and keep their texture.
- Courgette: Use whatever's in season because it's honestly here to bulk things up without taking over.
- Tomatoes: Fresh ones taste better, but if they're not ripe, a tin honestly works just as well and no one will know.
- Green bell pepper: This is the one that catches light in the bowl and reminds you why you bothered with the colours.
- Red onion: It softens into sweetness and looks prettier than yellow, which actually matters when you're eating something healing.
- Garlic: Minced small so it melts into the broth instead of surprising you with chunks.
- Baby spinach: Optional but it adds that final touch of green and a mineral note that makes you feel like you're doing something right.
- Vegetable broth: The canvas everything else lives on; use the kind you actually like drinking because you'll taste it in every spoonful.
- Olive oil: Just enough to let the onions soften without making it heavy.
- Lemon juice: The secret that makes all the colours taste more like themselves.
- Cumin and turmeric: These warm spices suggest comfort without shouting about it.
- Smoked paprika: A whisper of smoke that makes everything taste more intentional.
- Fresh parsley or coriander: Scatter this on top at the end so people remember they're eating something alive.
Instructions
- Soften the aromatics:
- Heat olive oil in a large pot over medium heat and add the red onion and garlic, stirring gently for about two to three minutes until they release their smell and turn translucent. This isn't the time to rush—the sweetness they develop here will be the foundation everything else builds on.
- Introduce the roots:
- Add the beetroot, carrots, and green pepper, letting them meet the hot oil with a little sizzle before stirring occasionally for four to five minutes. You're not cooking them through yet, just coaxing out their edges so they're ready for what's coming.
- Add the middle layers:
- Stir in the courgette and tomatoes along with the cumin, turmeric, smoked paprika, salt, and pepper, cooking for another couple of minutes until everything smells like something worth eating. This step is when the kitchen starts to smell like intention.
- Build the broth:
- Pour in the vegetable broth and bring everything to a boil, then reduce the heat and let it simmer uncovered for twenty to twenty-five minutes until all the vegetables are genuinely tender when you test them with a fork. This is when you can finally sit down and breathe.
- Add the final green:
- Stir in the spinach if you're using it and let it wilt for about two minutes, watching as it softens into the broth. If you're skipping it, that's fine—the soup is already full.
- Finish with brightness:
- Remove from heat, squeeze in the lemon juice, and taste before adjusting the salt and pepper to your mood. Sometimes this is when you realise it needed turmeric; sometimes it was perfect all along.
- Serve with presence:
- Ladle it into bowls and scatter the fresh parsley or coriander on top like you actually care about how it looks. You do.
Save Someone once told me that eating a bowl of this soup in winter felt like keeping summer inside them, and I've never forgotten that. It's stayed in my rotation ever since because sometimes the simplest meals teach you the most about how you actually want to feel.
Why the Colours Actually Matter
There's real science here, but I learned it by accident while watching my niece refuse to eat grey food and then ask for seconds of this. Each colour brings something different—the beetroot brings earthiness and sweetness, the carrot brings brightness, the tomato brings acid, and the pepper brings that green note that makes you feel awake. The first time I made it monochrome out of laziness, it tasted fine but felt like something was missing, which is when I realised the point was never just nutrition but the whole experience of eating something that looks like it came from somewhere alive.
How to Make It Feel Like Your Own
The beauty of this soup is that it's flexible without losing itself. I've added chickpeas when I wanted protein, thrown in sweet potato when carrots weren't calling to me, and once added a handful of fresh herbs I had lying around because I was curious. The backbone of onion, garlic, and broth stays the same, so you can trade vegetables based on what season you're in or what you're craving. The spices are gentle enough that they won't fight with whatever you decide to add, which is rare in cooking.
Storing, Reheating, and the Life of Leftovers
This soup keeps beautifully in the fridge for up to four days, and honestly it tastes better on day two when the spices have had time to sink into everything. Reheat it gently on the stove so the vegetables don't turn to mush, and if it thickens too much, just add a splash of broth or water to bring it back. You can freeze it too, though the courgette and tomato soften further, which some people love and others find disappointing, so taste and adjust.
- If you're batch cooking, let it cool completely before storing so the warm soup doesn't sweat in its container.
- Fresh herbs scattered on top right before eating taste better than if they're stirred in earlier, so hold back a handful for the bowl.
- This tastes completely different served cold on a warm evening, which I only discovered by accident but now do on purpose.
Save This soup has become the meal I make when I want to say something without words, when I want to feel nourished without feeling deprived, and when I need forty-five minutes of gentle purpose. Make it once and you'll understand why it keeps coming back.
Common Questions
- → How long does this soup keep in the refrigerator?
The soup stores well in an airtight container for up to 4 days. The flavors often improve as they meld together. Reheat gently on the stove, adding a splash of water or broth if needed.
- → Can I freeze this soup?
Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop.
- → What vegetables can I substitute?
Feel free to swap in sweet potatoes, butternut squash, or bell peppers in different colors. Seasonal vegetables like green beans, peas, or cabbage also work well in this versatile preparation.
- → How can I make this more filling?
Add a drained can of chickpeas, white beans, or lentils when pouring in the broth. Serving with whole-grain bread or over cooked quinoa also transforms it into a heartier meal.
- → Can I make this in a slow cooker?
Sauté the onion and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender. Stir in spinach and lemon juice just before serving.
- → What gives this soup its detoxifying properties?
Beetroot supports liver function, while turmeric provides anti-inflammatory benefits. The variety of colorful vegetables delivers antioxidants, fiber, and essential nutrients that naturally support your body's cleansing processes.