Pin it The first time I saw purple steam rising from my stockpot I felt like a kitchen chemist. I had grabbed every vegetable in the crisper drawer after a particularly long week of takeout and heavy meals. The kitchen filled with an earthy sweetness that instantly made the house feel more grounded. Watching the water turn deep crimson from the beets was oddly mesmerizing. It remains my favorite way to reset when life gets a little too cluttered.
I remember making a huge batch of this during a rainy Tuesday when the lighting was dim and the mood was low. My friend stopped by unexpectedly and asked if I was brewing a potion because of the vibrant red hue. We sat on the kitchen floor while it simmered and talked for hours as the cumin and paprika scents filled the air. By the time we ate we both felt a physical and emotional lightness.
Ingredients
- 1 medium beetroot: This provides that incredible signature color and a deep earthiness that grounds the lighter vegetables.
- 2 medium carrots: They add a necessary natural sweetness that balances the acidity of the tomatoes.
- 1 medium courgette: Dicing this slightly larger prevents it from disappearing into the broth during the simmer.
- 2 medium tomatoes: Use the ripest ones you can find to add a silky texture to the base.
- 1 green bell pepper: This offers a slight bitter snap that cuts through the sweetness of the root vegetables.
- 1 small red onion: Sautéing these until they are just translucent creates a savory foundation for everything else.
- 2 cloves garlic: Freshly minced is nonnegotiable here for that pungent kick that wakes up the senses.
- 1 handful baby spinach: Adding this at the very end keeps the green color bright and the texture tender.
- 1.25 liters vegetable broth: Use a low sodium version so you have total control over the final salt profile.
- 1 tablespoon olive oil: A good quality oil helps carry the flavors of the spices into the vegetables.
- Juice of 1/2 lemon: This brightness is the secret to making all the heavy earthy flavors pop.
- Spices: The trio of cumin turmeric and paprika adds warmth and a subtle smoky finish without the heat.
Instructions
- Start the Base:
- Warm your oil until it shimmers then let the onions and garlic dance in the pan until they smell sweet and look soft.
- The Hard Veggies:
- Toss in the beets carrots and peppers letting them coat in the oil for a few minutes to jumpstart their caramelization.
- The Color Shift:
- Stir in the courgette and tomatoes before showering them with the spices and watching the mixture turn a beautiful amber gold.
- The Long Simmer:
- Pour in the broth and watch the liquid turn a dramatic purple as the beets begin to share their pigment.
- The Green Finish:
- Fold in the spinach leaves just before serving and watch them wilt instantly into silk against the hot soup.
- The Final Brightness:
- Squeeze in that lemon juice and breathe in the sudden shift from heavy earth to bright garden.
Pin it 
Pin it Last winter I forgot the lemon juice and the soup felt strangely flat and heavy on the tongue. I quickly realized that acidity is the invisible ingredient that makes vegetable soups taste expensive and professional. Now I always keep a few lemons on the counter specifically for this moment of culinary rescue.
Beetroot Power
The beetroot is truly the star of the show here and its juice will tint everything it touches a deep magenta. It is fascinating to watch how the carrots and onions take on that purple hue over the thirty minute simmer. If you want a clearer broth you can roast the beets separately but I prefer the rustic one pot charm.
Broth Matters
Choosing a broth is like choosing a foundation for a house because it supports every other flavor. I have tried this with plain water in a pinch but the depth of a good vegetable stock is worth the extra effort. If your broth is very salty hold off on adding extra salt until the very end.
Customizing the Bowl
This recipe is incredibly forgiving and thrives on what you have available in your pantry. You can easily swap ingredients based on the season or what is looking sad in your fridge.
- Try adding chickpeas for a boost of protein and a satisfying texture.
- A slice of crusty whole grain bread is perfect for mopping up every last drop.
- Swap sweet potatoes for carrots if you want a creamier and starchier mouthfeel.
Pin it 
Pin it This bowl is proof that simple plants can create something truly magnificent and restorative. I hope it brings you as much peace and energy as it always brings to my kitchen.
Recipe FAQs
- → How long does this soup keep in the refrigerator?
This stores beautifully in an airtight container for 4-5 days. The flavors actually deepen and improve after a day or two, making it excellent for meal prep.
- → Can I freeze this soup?
Absolutely. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.
- → What other vegetables can I use?
Sweet potatoes, butternut squash, bell peppers of any color, or seasonal greens like kale work wonderfully. The beauty is adapting to what's available or in season.
- → How can I make this more filling?
Add chickpeas, white beans, or lentils during the simmering stage. Serving with whole-grain bread or over cooked quinoa also transforms it into a heartier meal.
- → Is this suitable for batch cooking?
Perfectly suited. Double or triple the batch and portion for easy lunches or dinners throughout the week. The tender vegetables hold up well to reheating without becoming mushy.
- → Can I make this in a slow cooker?
Sauté the onion and garlic first, then add all ingredients to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours until vegetables are tender. Stir in lemon juice and fresh herbs before serving.