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 223 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


  • stock pot
  • blender


  • 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


  • 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.⠀


  • 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.


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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  1. 3 stars
    Soup was smooth and creamy. I am not a vegan, so I did not quite understand the part about unflavored collagen. Isn’t all collagen meat based? Also, If I make this soup again, I would add salt and pepper to taste before I serve. My husband added red pepper flakes to his soup to amp the flavor.

  2. I cooked my veggies for less than half the time listed – they would be extremely over cooked for me using the times in the recipe. The result was nice and I love how the Textra change went out of the coconut oil. Taste was a little bland for me until I added basil and ginger. Still missing something but very nice.

    1. Love the addition of basil and ginger, this one is super easy to customize to your own tastes!

  3. 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.

    1. Def use your own touch of personal spices to this one if you try it again, Kelly!

  4. 5 stars
    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.

  5. 5 stars
    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

    1. Hi Amanda! Yesss! Adding your own touch is key to this soup!

    1. Thanks for your feedback, Ingrid! Next time add some spices to your personal taste, that’s what I’ve been doing!

  6. 3 stars
    Not my favorite soup, though it is nutritious! I think it needed more spicing up!

    1. 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!

  7. 2 stars
    i found it to be bland needed a lot of pepper .overall rate it at 2.5 stares. not sure i’ll make again.

    1. 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!

  8. 4 stars
    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.

    1. Hi Lori! You are so right, you can really spice this one up to your own tastes!

  9. 4 stars
    Definitely spice this up as it’s a bit bland as is. I do love a blended soup as well.

    1. Hi K.B.! I’d love to hear what spices you used in this one!

  10. As zucchini varies in size, can you please tell me how many pounds of zucchini you used?

    1. Hi Lisa, we used 4 medium sized zucchini for this recipe!

  11. 5 stars
    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!

    1. 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.

  12. 5 stars
    I was pleasantly surprised by this recipe. I would never have thought to puree or blend green beans or zucchini, but it was delicious.

  13. 5 stars
    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.