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.
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
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.
- Wash and chop all the vegetables. They can be roughly chopped, since they will be blended after cooking.
- 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.
- 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.
- And now you have a nourishing, tasty blended vegetable soup!
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.
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.
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.
Blended Soup FAQs
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 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.
Bieler’s Blended Vegetable Soup
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.
This is fresh and bright. Could use a little more spice. I wanted to pair it with something heartier or crunchy. Next time I’ll add in ginger and turmeric and maybe top with pumpkin seeds.
I know this soup as Bieler’s Broth.
I haven’t 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!!❤
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 tasteless—so 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 wasn’t 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 !!
I’ll 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.
Didn’t 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 sautéing 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 base–Yum!!
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 don’t? Anyway I love the premise of this but it needs…. Something….
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.