Earlier this year my friend, Kathleen, texted me a recipe for Bieler’s Broth. If you haven’t ever heard of it, you aren’t alone! It was new to me as well. Apparently this healing blended vegetable soup has been used for decades to detoxify the body.

It’s super simple to make, and you can flavor it with your fav spice blend for a deliciously soothing recipe.

blended vegetable soup recipe in 2 glasses with wooden spoons.

This healing, cleansing vegetable soup recipe will soon become a staple at your house like it is at mine. Upgrade it to a meal by adding collagen powder.

Table of Contents
  1. Steps for Blended Vegetable Soup
  2. Vegetable Soup Storage Options
  3. The Origins of Bieler’s Broth
  4. Blended Soup FAQs
  5. More Blended Soup Recipes
  6. Bieler’s Blended Vegetable Soup Recipe

Steps for Blended Vegetable Soup

The broth starts with garden fresh veggies – bonus points if you actually have these in your garden. 😉 It’s a great way to use garden zucchini. The combination of zucchini, green beans, celery, and parsley yield a vegetable soup recipe that is simple, cleansing, nourishing and totally plant-based. So much to love.

  1. Wash and chop all the vegetables. They can be roughly chopped, since they will be blended after cooking.
  2. Add all veggies + water to a large stock pot and bring to a boil. Once boiling, lower to a simmer and cook until all vegetables are tender, about 15 minutes.
  3. Pour the contents into a heat-proof blender and blend until smooth. Before pouring the scalding soup into your blender container, make sure your blender can handle hot liquids. An immersion blender is also a great option, or wait until the soup is lukewarm before blending.
  4. And now you have a nourishing, tasty blended vegetable soup!
ingredients for a delicious blended vegetable soup including parsley, green beans, coconut oil, zucchini and celery.

While this blended vegetable soup recipe as written can be a bit plain, it’s a great base for adding some extra goodness in there to season it up a bit.

A little garlic, salt, and pepper gives the soup a lot of flavor without taking away from its healing benefits. I prefer it very mild and simple, especially if I’m feeling a little under the weather. Fresh turmeric and/or ginger added before the blending stage can boost its anti-inflammatory properties.

chopped green vegetables in a stock pot then pureed into a soup and topped with cracked black pepper, ready to be spooned out with a metal ladle.

Vegetable Soup Storage Options

This blended vegetable soup recipe makes a LOT of soup. Yay for you! I recommend storing the left overs into pint sized mason jars (leave space for them to safely expand!) then store in the freezer. You can heat this soup up whenever you’re ready to enjoy it again.

Alternatively, freeze the left overs in soup-sized ice cube trays. Then you can use a freezer-safe storage bag to store the cubes until you’re ready for more soup. Feel free to heat these cubes up with a mix of my alkaline smoothie cubes for even more nutrients.

Bieler's broth in 2 glass jars on a cloth napkin surrounded by greenery.

The Origins of Bieler’s Broth

Dr. Henry G Bieler was a prominent physician who viewed whole food as therapeutic. He wrote the book Food is Your Best Medicine which included a recipe for Bieler’s Broth. This is a detoxifying and cleansing broth used to help cleanse the body.

This vegetable soup recipe is perfect for when you’re stressed out and craving high sugar, high carb meals. Those foods can mess with your adrenal glands and make your body more acidic that it should be.

This recipe (plus green smoothies + plant-based meals!) is how we can balance our body out. I just had it for dinner and it’s doing the body some good. The heavy dose of fresh greens is a great way to help restore your body to an alkaline state and reset the “sodium-potassium” balance to your organs and glands. You ready for some green soup?!

This makes a TON of soup, so it also ticks off the box of creating something healthy and delicious that I can freeze in smaller portions for later.

delicious blended vegetable soup in 2 glasses topped with black pepper and a wooden spoon.

Blended Soup FAQs

What does blended soup mean?

It’s literally soup that’s been blended. You can puree soup or blend so there are still some chunks left, completely your preference. If you want to take your soup to-go, blend it then pour into a thermos. Super delicious fast food!

Is blended vegetable soup good for you?

Absolutely! Homemade soup is full of veggies + made completely of ingredients you know and can pronounce. Canned soups often contain additives, extra sodium, and chemicals, so make sure you read the ingredients on any store bought soup. My blended vegetable soup is simple, quick, and incredibly delicious + full of healing veggies.

How do I use a blender for soup?

Once you’ve thoroughly cooked your soup ingredients, you can blend them together for easy consumption. Yet not all blenders are made for blending hot ingredients. Make sure you blender is safe for hot ingredients before pouring your piping hot soup mix into it. If your blender can’t handle hot ingredients, let your soup mixture cool to luke warm temp before blending, or use an immersion blender instead.

More Blended Soup Recipes

Interested in more delicious, plant based soups that are blended together? Check out these tasty ones:

  • Vegan pumpkin soup: perfect autumn soup using roasted pumpkin
  • Creamy carrot soup: warming spices make this soup a favorite during our Seasonal Cleanse
  • Gazpacho Soup: tomato lovers will fall in love with this simple Italian soup recipe
  • Tortilla soup: this is a family favorite recipe and can easily be made with chicken if you prefer
  • Roasted red pepper soup: I didn’t realize how tasty a red pepper soup could be until I had this one

Don’t forget to rate + review this recipe once you’ve made it! I love getting your feedback.

3.79 from 220 votes

Bieler’s Blended Vegetable Soup

This healing, cleansing blended vegetable soup recipe helps to alkalize the body and bring it back into balance, especially if you've been eating too much sugar and/or processed foods. Add collagen powder for a protein boost without altering the flavor or texture.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Author: Jen Hansard
Course: Soup
Cuisine: Plant-Based
Serves: 6 servings

Equipment

  • stock pot
  • blender

Ingredients  

  • 4 zucchini chopped and ends discarded
  • 1 lb green beans ends trimmed
  • 2 stalks celery chopped
  • 1 bunch fresh parsley tough stems removed
  • 4 cups alkaline water⠀
  • ¼ cup coconut oil

Instructions 

  • Place all ingredients (except coconut oil) in a large pot and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 15 minutes.⠀
  • Puree soup and coconut oil in a blender in batches (covered!).
  • Eat warm and season with salt and pepper, if desired.⠀

Notes

  • Use caution and make sure to vent the blender lid and cover with a towel and start blending on low speed to prevent the hot soup from splattering.
  • Make sure your blender container is heat resistant.
  • An immersion blender can be used during the blending step.
  • Feel free to spice this soup up with your spices of choice: garlic can help detox, fresh ginger and/or turmeric added before blending can boost the anti-inflammatory properties.

Nutrition

Calories: 130kcal, Carbohydrates: 10g, Protein: 3g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 31mg, Potassium: 588mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1643IU, Vitamin C: 46mg, Calcium: 67mg, Iron: 2mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

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Rating




Comments

  1. 5 stars
    My mother made this soup in the 70s and lived on it for awhile when she had a cancer scare…turned out she didn’t have cancer! Maybe the soup helped! This soup was wonderful and my husband enjoyed it too! It turned out chunky using my immersion blender. Would have been thoroughly pureed in the Vitamix. Didn’t add a thing to it…it was perfect as is!

  2. 4 stars
    I just finished making this soup and had a small bowl. It was really good. I added garlic, turmeric, and black pepper before blending. I plan on using this as a snack the next few days.

    1. That sounds like the perfect way to flavor this one, Carol!

  3. 5 stars
    I made this for the challenge and really wasn’t sure..but it is very nice..I would like to hear how others have added a little spice to this..delicious on its own

    1. Hi Lydia! So glad you enjoyed this one. We have had people make it more Tex/Mex, add more pepper to make it spicy etc. The way you can change this one up is endless!

  4. 5 stars
    I was a bit wary of making this soup and halved the recipe just in case I didn’t like it. I thought it would be very bland and flavorless and I was very surprised that it actually has a nice gentle flavor that is very delicious. I’m healing my digestive system so this is a perfect way to enjoy a nice bowl of soup while staying within my dietary limits. I will definitely be making this one again.

    1. I almost forgot to mention, I substituted olive oil for the coconut oil. This may have added a bit more flavor

    2. Love to hear that, Lynn! This one is definitely super mild on the flavor, yet a great way to get some much needed veggies.

  5. 4 stars
    This is good and is a great cleanse soup as is but it seemed to be missing something to me. I think this is a great base soup to add to. I am going to make this again and add some tex/mex flavors next time.

    1. Let me know how it turns out when you add some Tex/Mex flavors, Ronda!

  6. 5 stars
    Another winner! I used cashews instead of coconut oil and added some basil for more flavour.

  7. 5 stars
    Another winner! This veggie soup is delicious. I can’t wait to try to the other soups in this challenge

  8. 5 stars
    Wow! I really liked this. I wasn’t to sure and I made it as suggested. I halved the recipe in fact because I wasn’t sure. I found it…satisfying. Maybe it was the coconut oil or maybe just the simple synergy but I wouldn’t change a thing.

    1. 3 stars
      This soup was bland. It is missing something.

      Probably won’t make it again.

  9. 2 stars
    I found it a bit bland, even with salt and pepper. It needs more herbs and spices and some citrus, like lemons.

    1. Hi Willow! Awesome idea on adding some citrus to add some flavor to this one!

  10. 4 stars
    I will admit I only made a 1/2 batch thinking I wouldn’t like it. It was surprisingly comforting. I would add ginger next time.

    1. So glad you were surprised by this one, Tammy! Ginger would be fantastic in this one!

  11. 5 stars
    THIS SOUP WAS VERY REFRESHING ON A HOT DAY DOWN HERE IN TEXAS. VERY LIGHT ! LOVED IT…WE ADDED A LITTLE CAYENNE TO IT LATER.

    1. Cayenne is a great idea to add to this one to spice it up, Doris!

  12. I was very excited to try this but not a big fan :-(. Like others said it’s very bland and even after adding different seasonings it was lacking body. Maybe it is my cooking skills. Would have appreciated more specific suggestions for flavoring. Had some of it a little bit later with some Cale croutons. That helped. Probably won’t make it again if I don’t have to.

    1. Thanks for the feedback, Daria! This one is def a good one to add your own personal preference of seasonings to!