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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.
This is fresh and bright. Could use a little more spice. I wanted to pair it with something heartier or crunchy. Next time Iโll add in ginger and turmeric and maybe top with pumpkin seeds.
I know this soup as Bielerโs Broth.
I havenโt made it in years, and I have always loved it!
I have done a lot of health coaching, and this is a standard.
Dr. Bieler believed that all illness could be cured with food.
So, this soup is a treat for me!!
Interesting soup, I wanted a bit more flavor (have a cold co taste buds are a little off) so I added turmeric and ginger. I am really loving these warming and comforting soups (especially with having a cold). Thanks for the great recipes!!โค
I liked the refreshing flavors in this soup ,but it needed a lot of salt and pepper. my husband said it was his least favorite so far.
Made this last night for the first time. Love the bright green color. Salt and pepper are a must for me.
One and done. Interesting concept, but almost tastelessโso much so that the bitterness of the zucchini comes through. One positive: easily converts to Instapot (6 min. at high pressure and quick release).
This soup wasnโt as bad as I thought it would be, given the lack of umami ingredients. I added collagen protein, plus a little soy sauce. The coconut oil also added interest.
Interesting green soup
This soup was delicious and very creamy. At first I was a bit skeptical that it might be shy of flavor but I was truly delighted. And, because you introduced me to having nutritional yeast in my pantry I sprinkled a teaspoon of nutritional yeast on top.
Unfortunately, I did not like the taste of this soup: very watery and slightly bitter.
I enjoyed this super green soup!!
A little sea salt and fresh pepper and this girl felt like the hulk !!
Iโll be making this again !!
It tasted pretty good with cracked pepper and some rock salt, but my husband did not like it much until I added some powdered vegetable bullion. I liked the color and texture.
Didnโt enjoy this one. Bland vegetables and few spices left it with no real flavor.
Okay, this recipe is going in the keep file. I added cracked pinch salt and pepper.
It was pretty bland until I doctored it up by sautรฉing a clove of minced garlic in the coconut oil and adding it to the soup along with 1-1/2 Tbsp of lemon juice & some Better Than Bouillon No Chicken baseโYum!!
So fresh and healthy tasting! I love this!
Needs some more flavor. Next time will try the ginger at the end. New to plant based (4 weeks in) and have been surprised at all the oil in this challenge. Esp this one. Perhaps that is like honey to vegans- some eat it, some donโt? Anyway I love the premise of this but it needsโฆ. Somethingโฆ.
Bland. Too much oil. Not a repeat for me
Hey there Mandy, in regards to oil — many people who follow a plant-based diet may use oil for flavor and satiety, rather than nutrition. Others may avoid it because it doesn’t have very much nutrition and adds extra calories they may be wanting to avoid. Animal-based oils such as lard would generally be avoided because they are not plant-based. I hope that sheds some light on why you may see many “oil-free” plant-based recipes out there and others, like ours, that embrace the used of oils more readily.