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 waterâ €
- 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.â €
- Puree soup and coconut oil in a blender in batches (covered!).
- Eat warm and season with salt and pepper, if desired.â €
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.
Oof…maybe if I needed a cleanse but just for a comforting bowl of soup, nope. I love veggies but the alkaline water is not readily available and the taste was just like eating celery soup. I tried making alkaline water with baking soda and water but that was a huge sodium load.
Def use your own touch of personal spices to this one if you try it again, Kelly!
Green smoothies but soup! Warm but refreshing.
You’re so right, Yayoi!
This soup is just straight up good, wholesome and healthy. The soup reminded me that Health is in my kitchen. I love the soup and wish I had made double portions.
Hi Janie! Love your thoughts on this one!
love,love,love this recipe,plenty of fresh in season veggies and so easy to make! I added garlic and a hot pepper, perfect for anyone to add their own touch
Hi Amanda! Yesss! Adding your own touch is key to this soup!
Okay.
Thanks for your feedback, Ingrid! Next time add some spices to your personal taste, that’s what I’ve been doing!
Not my favorite soup, though it is nutritious! I think it needed more spicing up!
Hi Becky! Thanks for your feedback, I def recommend spicing it up to your personal tastes. It’s a super flexible soup to put your own spin on!
i found it to be bland needed a lot of pepper .overall rate it at 2.5 stares. not sure i’ll make again.
Hi Janet! Thanks for your honest feedback. I definitely tend to season this one to my own families taste as well, it’s super easy to customize and spice up how you like it!
This soup is very creamy once blended. I added some garlic and ginger root to this recipe. The coconut oil definitely has a stronger flavor in this recipe. This makes such a large pot of you are feeding a larger group. Play with spices you enjoy, and make it more lively.
Hi Lori! You are so right, you can really spice this one up to your own tastes!
Definitely spice this up as it’s a bit bland as is. I do love a blended soup as well.
Hi K.B.! I’d love to hear what spices you used in this one!
As zucchini varies in size, can you please tell me how many pounds of zucchini you used?
Hi Lisa, we used 4 medium sized zucchini for this recipe!
Wow, What a surprise! This is delicious. I added the garlic and ginger. The coconut flavor comes through beautifully, along with the depth of the greens it is fabulous! A little salt and pepper added afterwards, This is a keeper!
Hi Vicki! Thanks so much for your awesome review! This recipe is definitely a fave, though it doesn’t look quite as appetizing as some of the other beautiful ones with more color.
I was pleasantly surprised by this recipe. I would never have thought to puree or blend green beans or zucchini, but it was delicious.
I thought that this would be the soup I didn’t like, because I don’t like green beans. I was wrong! I enjoyed this soup a lot and found it to be very filling. I added the leftover kale chips from earlier in the week and some crackers. My husband thought it was bland so next time I will add some spices for him.
Made this Bieler’s Vegetable Soup during the Soup Challenge. I thought it was going to be bland. Added some salt, pepper and garlic, and it was very smooth and delicious! Will definitely make this again.
This soup had a refreshing flavor. After making some of the other soups that said they were only four servings, I decided to use slightly less zucchini and green beans. I did add garlic and fresh squeezed lemon juice. I forgot to decrease the liquid, so it was more loose than I would have liked…my own fault of course. It was actually so good that I decided to use it as a dip for some tortilla chips.
I loved this soup! So fresh tasting. I added 2 chopped cloves of garlic to the pot along with the celery leaves. I will make it again.