Pin It The first time I made this rainbow soup, I actually laughed out loud when I saw the pot bubbling away on my stove. It was a gray, dreary Tuesday afternoon, and suddenly my kitchen looked like someone had spilled a paint box into my soup pot. The beetroot had already started turning everything this gorgeous magenta, while the bright orange carrots and green peppers were still holding their own colors. My roommate walked in, stopped dead in her tracks, and asked if I was making soup or conducting a science experiment. That's when I knew this wasn't going to be just another weeknight dinner.
Last winter, my friend Sarah was feeling completely run down and asked if I could teach her how to make 'that colorful soup' she'd seen on my Instagram. We spent a Sunday afternoon chopping vegetables while listening to old jazz records, her partner occasionally wandering through to steal bits of raw bell pepper. By the time we sat down with steaming bowls, the whole apartment smelled like herbs and comfort. Sarah took one sip, closed her eyes, and said she could actually feel her body saying thank you. We ended up making double batches for the next three weeks straight.
Ingredients
- Beetroot: The star that brings that incredible color and earthy sweetness, plus it makes everything look stunning
- Carrots: They add natural sweetness and hold their shape beautifully during simmering
- Courgette: Soaks up all the herb flavors and adds a lovely tender texture
- Tomatoes: Bring acidity and brightness to balance the earthier root vegetables
- Green bell pepper: Adds freshness and a little crunch that survives the cooking process
- Red onion: Provides a mellow sweetness that forms the flavor foundation
- Garlic: Two cloves might seem modest but they create this aromatic base that makes everyone ask what's cooking
- Vegetable broth: Low sodium is crucial here because you want to control the seasoning yourself
- Fresh parsley: Bright and peppery, it adds that final fresh kick at the end
- Fresh dill: Brings this wonderful aromatic quality that screams comfort
- Fresh basil: Even a small amount adds this surprising sweet note that ties everything together
- Olive oil: Use the good stuff here because it really does make a difference in the final taste
- Lemon juice: The secret ingredient that makes all the vegetables taste more alive
Instructions
- Build the foundation:
- Heat olive oil in your largest pot until it shimmers, then add onion and garlic, letting them soften until your kitchen starts to smell amazing
- Add the roots:
- Throw in the beetroot and carrots, giving them time to develop some color and start softening
- Bring in the rest:
- Add courgette, tomatoes and bell pepper, watching as the colors become even more vibrant
- Create the soup:
- Pour in the vegetable broth, let it come to a rolling boil, then settle into a gentle simmer
- Let it work:
- Cover and let everything meld together until a fork slides easily through the beetroot
- Wake up the flavors:
- Stir in all those fresh herbs and lemon juice, taste, and adjust until it sings
- Share the rainbow:
- Ladle into bowls and maybe scatter some extra herbs on top if you want to impress someone
Pin It My mom has this theory that the more colors in your soup, the more love you're putting into the meal. When I served this to her last month during one of her visits, she actually took a picture before even taking a bite. We sat at my tiny kitchen table watching steam rise from our bowls, and she told me that soup like this is what Sundays were invented for. Now every time she calls, she asks if I'm still making my 'medicine soup' because swears it cured her winter blues faster than anything else.
Making It Your Own
Sometimes I throw in a handful of spinach right at the end just to add another color layer, and it wilts beautifully into the hot broth without losing its bright green hue. The soup becomes even more of a rainbow, and nobody needs to know it took zero extra effort.
The Broth Secret
I've started keeping a gallon bag in my freezer for vegetable scraps, and when it's full, I simmer everything with some herbs to make my own broth. The difference in depth of flavor is incredible, and suddenly the soup tastes like it came from a restaurant kitchen instead of my apartment.
Serving Suggestions That Work
A thick slice of crusty bread for dipping is absolutely mandatory in my house. There's something perfect about soaking up that colorful, herb filled broth with bread that's still warm from the oven.
- Let the soup rest for five minutes off the heat before serving, it really does help the flavors settle
- If you're meal prepping, the flavors actually get better after a day or two in the fridge
- This soup freezes beautifully and tastes just as good when reheated on busy nights
Pin It There's something deeply satisfying about eating food that looks this beautiful and tastes even better. Here's to colorful kitchens and full bellies.
Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. The flavors develop beautifully when stored overnight in the refrigerator. Reheat gently on the stove before serving.
- → What vegetables work best for the rainbow effect?
Beetroot provides deep red, carrots bring orange, courgette adds green, tomatoes contribute red, and bell peppers offer vibrant color. This combination creates the signature rainbow appearance.
- → How can I add more protein?
Cooked lentils or chickpeas make excellent additions. Simply stir them in during the last 5 minutes of simmering to heat through.
- → Can I freeze this soup?
Yes, it freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator.
- → What if I prefer a smoother texture?
Use an immersion blender to partially puree the soup, leaving some vegetable chunks for texture. Alternatively, blend half the soup and combine with the remaining portion.