This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
When it comes to healthy eating, few recipes can rival the simplicity and nutritional benefits of Bieler’s Blended Vegetable Soup. This vibrant and easy-to-make soup recipe, created by Dr. Henry Bieler in the 1950s, is a fantastic way to enjoy a ton of vegetables while giving your body the nourishment it craves.
The Origins of Bieler’s Broth
Dr. Henry Bieler was a physician and author of Food is Your Best Medicine who advocated for holistic healing through diet. His blended vegetable soup became popular as a gentle detox method and a staple in many health-conscious households. I’ve even included Bieler’s Broth in my Plant-Based Cleanse.
The beauty of this soup lies in its versatility; you can customize it with whatever vegetables you have on hand and season it with your favorite spices, making it an ideal recipe for seasonal eating or using up leftovers.
Blended Vegetable Soup Ingredients
The primary vegetables in Bieler’s blended vegetable soup typically include zucchini, green beans, and celery, but feel free to add other greens like spinach or kale. Bonus points if you have these in your garden! The base of this soup is not only delicious but also packed with essential vitamins and minerals.
- Zucchini: Low in calories but high in antioxidants, zucchini aids digestion and supports heart health.
- Green Beans: Rich in fiber, they help regulate blood sugar levels and are a great source of vitamins A, C, and K.
- Celery: Known for its hydrating properties, celery is rich in electrolytes and has anti-inflammatory benefits. You can use entire celery stalks in this recipe, just wash well.
- Parsley: Parsley is rich in vitamin K, which important because it helps blood to clot in addition to contributing to bone health. It’s also rich in vitamin A and vitamin C (which may help reduce the risk of diabetes, stroke, heart disease and cancer.)
- Coconut oil: The original recipe suggests using olive oil, yet I love the subtle taste the coconut oil brings to this soup. Yet feel free to use avocado or olive oil if you prefer.
- Salt and pepper: These are used to flavor the soup. I recommend Colima Sea Salt, which is an unrefined, coarse, crunchy, moist sea salt.
- Feel free to add additional seasonings, herbs and spices that you typically like in your soups. Garlic powder, nutritional yeast and cumin would all be tasty.
Together, these blended soup ingredients create a nutrient-dense meal that is both satisfying and healing.
How to Make Bieler’s Blended Vegetable Soup
- Wash and chop all the vegetables. They can be roughly chopped, since they will be blended after cooking.
- Add all veggies and water to a large pot and bring to a boil. Once boiling, lower to a simmer and cook until all vegetables are tender, about 15 minutes.
- Carefully puree soup with coconut oil with an immersion blender until the texture is smoothie and creamy. If you don’t have an immersion blender, you can use a standard blenderโ just be careful when pouring the hot soup into blender (and cover with a towel when blending).
- Pour into a bowl, mug or mason jar and sip a nourishing, tasty blended vegetable soup!
Soup Storage Tip
Bieler’s soup can be stored in an airtight container in the fridge for up to five days. It also freezes well, making it a great option for meal prep. Just be sure to cool the soup completely before transferring it to freezer-safe containers or use Souper Cubes.
Soup Customization Ideas
One of the best aspects of Bieler’s blended vegetable soup is its adaptability. Here are a few ideas to make it your own:
- Sautรฉ an Onion: If youโd like to enhance the flavor and depth of this soup, you can lightly sautรฉ an onion in coconut oil over medium heat until it becomes translucent and add to soup.
- Protein Boost: For a heartier meal, incorporate protein sources like chickpeas, lentils, or even mix in unflavored collagen.
- Spice It Up: Add spices such as cumin, garlic powder or coriander for a touch of warmth, or a pinch of red pepper flakes for some heat.
- Herbs and Greens: Experiment with different herbs and vegetables, like basil, broccoli and cauliflower. You can even throw in a handful of spinach or kale during the last few minutes of cooking for added nutrition.
Common Questions
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!
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.
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 lukewarm temp before blending, or use an immersion blender instead.
More Blended Vegetable Soup Recipes
Try these other delicious, plant-based soup recipes that are blended together:
- Vegan Pumpkin Soup: perfect autumn soup using roasted pumpkin.
- Creamy Carrot Soup: warming spices make this soup a favorite from our Plant-Based Cleanse.
- Gazpacho Soup: tomato lovers will fall in love with this simple Italian soup recipe.
- Roasted Red Pepper Soup: I didn’t realize how tasty a red pepper soup could be until I had this one.
Bieler’s Blended Vegetable Soup
Ingredients
- 4 zucchini chopped and ends discarded
- 4 cups green beans ends trimmed
- 2 stalks celery chopped
- 1 cup fresh parsley tough stems removed
- 4 cups waterโ
- 2 tbsp coconut oil
- ยผ tsp sea salt
- ยผ tsp black pepper
Instructions
- Place all ingredients (except coconut oil, salt and pepper) in a large pot and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 15 minutes.
- Carefully puree soup with coconut oil in a blender or with an immersion blender.
- Eat warm and season with salt and pepper.
Equipment
Notes
- If using a standard blender, 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.
- Try adding garlic or turmeric to add more flavors and health benefits.
The only recipe in the first week of the soup challenge that was not a hit with all three of us. My husband gave it a thumbs down. My father and I thought it was good though. I added lemon juice to brighten it up a little and threw in the optional kale because I had some left from another soup.
Surprisingly this was delicious. The ingredients itself had me skeptical. I will make this again.
I loved the soup, but my husband didn’t think it was best and I think it was because of the color. Orange and Green soups even if they are the best in the world just turn him off. I kept telling him it was the green beans making it green but I really don’t think he believe me. I thought the soup was fabulous, and it was easy to do, I actually had time do walk through the park and look for colorful rocks. I love doing that. Once I had dinner done I didn’t hav e to worry and I could enjoy my interests instead of spending my whole day in the kitchen making a gourmet meal for my husband and I. I cook everything from scratch everyday. This was soften the veggie and petit in the Vitamix, back in the pan until it was time to warm it up to eat. This is the first time I was done cooking before 3pm. This was really a treat.
Loved this one. however, when i looked up what a stalk meant for the celery it said it was the entire celery not just the rib so i added to whole celery stalks instead I think you meant a few ribs of the celery correct? it just yielded a huge amount but was very tasty.
Yep, that one got lost in translation. In the US, a stalk means 1 piece. Yet I looked it up and it does mean the entire head. Well, you got in your fiber, Dawn!!! I think I’ll rework the recipe to say “rib” since I think that’s pretty universal.
Boring and bland. I was surprised how bland this soup was, the main flavor was the coconut oil. I had to add onion and garlic powder and more pepper and salt. Once I did that , it wad good. I would make again but with a ton more seasonings.
It’s more of a neutral healing soup that you can build uponโ your addition of onion and garlic powder were good ones. You can also mix in nutritional yeast if you’d like to try that as well.
I wasn’t sure I would like this recipe, but I found it refreshing. I love zucchini and am always looking for new recipes to try. I made it for lunch knowing it might not keep us full.
Isn’t it such a great surprise soup? Glad you went for it and have a new healthy soup recipe to enjoy all autumn!
This soup is delicious! The seasonings definitely make this soup fantastic. I used frozen ginger cubes from Trader Joes, turmeric, pepper and salt to taste. It is filling, and wholesome. I was pleasantly surprised. I have made this several times and shared with family when they are under the weather.
Pleasantly surprised by this soup, it was light but filling.
Not my favourite but still tasty.
This one is def not for everyone, yet glad you still found it tasty!