Pin The first time I made this vibrant soup, I was recovering from a holiday food coma and desperately craving something that would make me feel like myself again. My kitchen was messy, I was still in my pajamas at noon, and chopping all those colorful vegetables became strangely therapeutic. The way the beetroot stained my cutting board pink reminded me that sometimes the messiest ingredients create the most beautiful results.
I served this soup to my skeptical friend who claimed she hated beets, and watching her ask for seconds was genuinely satisfying. Something about all those colors simmering together makes people feel nourished before they even take a bite. The lemon juice at the end is absolute magic do not skip it.
Ingredients
- Medium beetroot, peeled and diced: Beets take longer to cook than you might expect, so cut them small and even
- Medium carrots, peeled and sliced: Sweet carrots balance the earthy beets perfectly
- Medium courgette, diced: Add these later than you think to keep some texture
- Medium tomatoes, chopped: Even in winter, decent tomatoes work because they cook down into the broth
- Green bell pepper, diced: Adds a fresh crunch that lingers even after simmering
- Small red onion, finely chopped: Red onion is sweeter and milder than yellow
- Cloves garlic, minced: Fresh garlic makes all the difference here
- Liters vegetable broth: Low sodium lets you control the seasoning completely
- Fresh parsley, chopped: Flat leaf parsley has better flavor than curly
- Fresh dill, chopped: Dill adds this bright almost springlike quality
- Fresh basil, chopped: Tear the basil by hand for the most aromatic result
- Ground black pepper: Freshly cracked is worth the extra effort
- Sea salt: Taste as you go because broths vary wildly in saltiness
- Olive oil: A good extra virgin olive oil adds richness
- Juice of 1/2 lemon: This is the secret that makes all flavors pop
Instructions
- Start with the aromatics:
- Heat olive oil in your large pot over medium heat, then add the chopped red onion and minced garlic. Let them soften and become fragrant, about 2 to 3 minutes. The smell will be incredible.
- Add the hard vegetables first:
- Throw in the beetroot and carrots, giving everything a good stir. Let them sauté for 5 minutes so they get a head start on cooking. These take longest to become tender.
- Add the remaining vegetables:
- Stir in the courgette, tomatoes, and green bell pepper. Cook for another 3 to 4 minutes. The tomatoes will start breaking down and releasing their juices.
- Pour in the broth:
- Add all 1.5 liters of vegetable broth and bring everything to a boil. Once bubbling, reduce the heat to a gentle simmer. Cover the pot with a lid.
- Let it simmer:
- Keep the soup covered and simmering for 20 to 25 minutes. All vegetables should be fork tender when done. You will notice the broth turning a beautiful pink color from the beets.
- Finish with fresh herbs:
- Stir in the chopped parsley, dill, and basil along with the lemon juice. Season with salt and pepper to taste. The herbs should brighten the soup without being cooked down.
- Serve immediately:
- Ladle the hot soup into bowls and add extra fresh herbs on top if you want it to look pretty. The colors will be stunning against the light pink broth.
Pin This soup became my go to whenever someone in my family is feeling under the weather. There is something about all those colorful vegetables simmering together that feels like medicine in the best way possible.
Making It Your Own
Sometimes I throw in a handful of spinach or kale during the last 2 minutes of cooking. The greens wilt beautifully and add another layer of nutrition without changing the flavor profile much. You could also add some cooked white beans for protein if you want this to be a full meal rather than a starter.
Texture Options
I have tried both versions and honestly love them equally. Leaving the vegetables chunky makes this feel more like a traditional vegetable soup, but blending half of it creates this gorgeous velvety texture while still having some bites of vegetables to discover. If you blend it, the color becomes this stunning bright pink that always impresses people.
Storage and Meal Prep
This soup actually tastes better the next day after all the flavors have had time to mingle and develop. The broth becomes more intensely flavored and the vegetables absorb more of the herbal notes. It keeps perfectly in the refrigerator for up to five days, and the freezer is your friend if you want to batch cook portions for later.
- Let the soup cool completely before transferring to airtight containers
- Leave a little space at the top of containers if freezing because liquid expands
- Reheat gently over low heat to preserve the fresh herb flavor
Pin There is nothing quite like ladling this colorful soup into a bowl and knowing every bite is doing something good for your body.
Recipe Questions
- → Can I make this ahead of time?
Yes, this tastes even better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days.
- → Can I freeze this?
Absolutely. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What vegetables work best?
Root vegetables like beets and carrots provide sweetness, while zucchini and tomatoes add depth. Feel free to swap in sweet potatoes, butternut squash, or seasonal greens.
- → How do I make it creamier?
Blend half the mixture before returning it to the pot, or stir in a splash of coconut milk. This adds richness while keeping it dairy-free.
- → What protein additions work well?
Cooked lentils, chickpeas, or white beans complement beautifully. Add during the last 10 minutes of simmering to heat through.