Rainbow Garlic Soup

Warm, vibrant, and brimming with flavor, Rainbow Garlic Soup is a nourishing bowl of comfort that brings the colors of the vegetable rainbow to your table. This wholesome recipe combines the rich, caramelized notes of roasted garlic with a medley of fresh, colorful vegetables like red cabbage, zucchini, and yellow bell peppers, all simmered in a savory vegetable broth. Enhanced with aromatic thyme, a hint of zesty lemon juice, and a sprinkle of fresh parsley, this soup achieves the perfect balance of earthy, savory, and bright flavors. Easy to prepare in under an hour, Rainbow Garlic Soup is not only visually stunning but also packed with nutrients, making it an ideal choice for a cozy lunch or weeknight dinner. Whether you’re looking for a standout vegetarian soup recipe or a vibrant way to enjoy seasonal produce, this dish is sure to delight your taste buds and warm your soul.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 garlic bulbs
• 2 tablespoons olive oil
• 1 red onion
• 2 carrot
• 1 yellow bell pepper
• 1 zucchini
• 1 cup red cabbage
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon thyme (fresh or dried)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons parsley (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the tops off the garlic bulbs to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap them in aluminum foil. Roast in the oven for 30-35 minutes, or until the cloves are soft and golden brown.

Step 3

While the garlic roasts, finely dice the red onion, carrot, yellow bell pepper, and zucchini. Shred the red cabbage.

Step 4

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes until translucent.

Step 5

Add the carrot, yellow bell pepper, zucchini, and red cabbage to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 6

Once the garlic is roasted, carefully squeeze the softened cloves out of their skins and mash them into a paste using a fork.

Step 7

Add the roasted garlic paste to the pot along with the vegetable broth, bay leaf, thyme, salt, and black pepper. Stir well to combine.

Step 8

Bring the soup to a gentle simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.

Step 9

Remove the bay leaf and discard. Stir in the lemon juice for a bright, zesty finish.

Step 10

Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	1815.1 grams (1815.1g)

Amount per serving	% Daily Value*
Calories	923

Total Fat 41.10g	53%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 7.10g
Cholesterol 0mg	0%
Sodium 7414mg	322%
Total Carbohydrate 118.60g	43%
Dietary Fiber 23.60g	84%
Total Sugars 39.30g
Protein 29.20g	58%

Vitamin D 0IU	0%
Calcium 313mg	24%
Iron 9mg	49%
Potassium 3390mg	72%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 12.2%

Carbs: 49.4%