Save It I threw this together on a gray February afternoon when my body was crying out for something vibrant after weeks of heavy comfort food. The beetroot stained my fingers pink, and I remember thinking how funny it was that something so earthy could feel so cheerful on the spoon.
My sister visited last month and demanded the recipe after three bowls. She said it reminded her of this tiny café we found in Barcelona years ago, where the waiter kept refilling our bowls without us asking.
Ingredients
- 1 medium beetroot, peeled and diced: The red onion creates a gentle sweetness that balances the earthy beetroot beautifully
- 2 medium carrots, peeled and sliced: These bring natural sweetness and their orange color pops against the deep red broth
- 1 medium courgette, diced: Courgette melts into the soup adding body without heaviness
- 2 medium tomatoes, chopped: Fresh tomatoes release their juices into the broth creating depth
- 1 green bell pepper, diced: This adds a fresh grassy note that cuts through the root vegetables
- 1 small red onion, finely chopped: Red onion has a milder sweetness that works perfectly here
- 2 cloves garlic, minced: Garlic is the backbone that ties all the flavors together
- 1 handful baby spinach, optional: Spinach wilts in at the end adding fresh green color
- 1.25 liters vegetable broth: A good quality broth makes all the difference in the final flavor
- 1 tablespoon olive oil: Just enough to sauté the aromatics without making the soup heavy
- Juice of 1/2 lemon: The lemon brightness at the end wakes up all the spices
- 1/2 teaspoon ground cumin: Cumin adds earthy warmth without overpowering the vegetables
- 1/4 teaspoon ground turmeric: Turmeric brings its golden color and subtle peppery notes
- 1/2 teaspoon smoked paprika: This smoky element makes the soup feel more satisfying
- Salt and freshly ground black pepper, to taste: Season carefully as the broth may already contain salt
- 2 tablespoons fresh parsley or coriander, chopped: Fresh herbs sprinkled on top make the soup feel finished and special
Instructions
- Start the aromatics:
- Heat the olive oil in your large pot over medium heat, then add the onion and garlic, sautéing for 2-3 minutes until they soften and release their fragrant aroma.
- Add the hard vegetables:
- Toss in the diced beetroot, carrots, and green pepper, cooking for 4-5 minutes and stirring occasionally so they start to soften without browning.
- Add courgette and spices:
- Stir in the courgette and tomatoes, then sprinkle in the cumin, turmeric, smoked paprika, salt, and pepper, cooking for 2 minutes until the spices become fragrant.
- Simmer the soup:
- Pour in the vegetable broth, bring everything to a boil, then reduce heat and simmer uncovered for 20-25 minutes until all vegetables are tender when pierced with a fork.
- Finish with greens:
- Stir in the spinach if using and simmer for 2 more minutes until just wilted, then remove from heat and add the lemon juice.
- Serve immediately:
- Ladle the soup into bowls and garnish generously with fresh parsley or coriander.
Save It Last week I made a double batch and froze half in portion sized containers. Now I have something wholesome waiting for me on nights when cooking feels like too much effort.
Making It Your Own
Sometimes I throw in a can of chickpeas when I add the broth if I want it to feel more like a meal. The creaminess they add is subtle but satisfying.
The Seasonal Swap
In autumn I have swapped the courgette for cubed sweet potato and let me tell you, the soup becomes even more comforting. The natural sweetness plays so well with the smoked paprika.
Serving Suggestions
A slice of whole grain bread for dipping makes this feel substantial enough for dinner. The soup is light on its own but beautiful alongside a simple green salad dressed with vinaigrette.
- Keep some lemon wedges on the table so everyone can adjust their own brightness
- A dollop of coconut yogurt on top adds richness while keeping it vegan
- This soup actually tastes better the next day so consider making it ahead
Save It There is something deeply restorative about eating a bowl of vegetables that look like a garden on your plate. This soup has become my reset button.
Recipe FAQs
- → How long does this soup keep in the refrigerator?
This soup stores well for up to 4 days when kept in an airtight container in the refrigerator. The flavors often develop and deepen over time, making it excellent for meal prep.
- → Can I freeze this soup?
Yes, this soup freezes beautifully for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → What vegetables can I substitute?
Feel free to swap sweet potatoes for carrots, add seasonal greens like kale or Swiss chard, or incorporate other vegetables such as celery, butternut squash, or bell peppers in different colors.
- → How can I make this more filling?
Add a drained can of chickpeas or white beans during simmering for extra protein. Serving with whole-grain bread, quinoa, or brown rice also makes it more substantial.
- → Is this suitable for special diets?
This creation is naturally vegan, gluten-free, and low in fat. It's free from major allergens including dairy, nuts, and soy. Always verify store-bought broth labels if you have specific allergies.