Colorful, nourishing soup with beetroot, carrots, courgette, tomatoes & peppers. Vegan and gluten-free.
# What You'll Need:
→ Vegetables
01 - 1 medium beetroot, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 1 medium courgette (zucchini), diced
04 - 2 medium tomatoes, chopped
05 - 1 green bell pepper, diced
06 - 1 small red onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 handful baby spinach, optional
→ Liquids
09 - 5 cups vegetable broth
10 - 1 tablespoon olive oil
11 - Juice of 1/2 lemon
→ Seasonings
12 - 1/2 teaspoon ground cumin
13 - 1/4 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley or coriander, chopped
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
02 - Add diced beetroot, sliced carrots, and diced green bell pepper to the pot. Cook for 4-5 minutes while stirring occasionally.
03 - Stir in diced courgette and chopped tomatoes. Sprinkle cumin, turmeric, smoked paprika, salt, and pepper. Cook for 2 minutes to bloom the spices.
04 - Pour vegetable broth into the pot and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until all vegetables are tender.
05 - Stir in baby spinach if using and simmer for 2 additional minutes until wilted.
06 - Remove from heat and add fresh lemon juice. Adjust salt and pepper to taste. Ladle into bowls and garnish with chopped fresh parsley or coriander.
