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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.
I enjoyed this very simple to make soup. Itโs great for an afternoon snack or alongside a protein for dinner. I love putting parsley in my smoothies for digestion and so itโs a gut-loving recipe! I do recommend adding your own spices. You can go for any flavor profile. I left it plain and added garlic, a little chicken stock paste and herbs to mine today. Might try adding ginger/turmeric in next time.
Freezes well too
This wasn’t my favorite but it wasn’t too bad. It mostly tasted like zucchini, which I like. I just missed the little something extra that the other recipes had.
Jolly green goodness! Nice as a side or healthy snack.
I like how simple the recipe is, but the soup came out bland and watery. I first sautรฉed the cucumbers and celery in a bit of olive oil with ginger and a dash of salt and ground pepper. Adding juice of 1/2 lemon at the end helped immensely with flavor. Next time would add some cauliflower to thicken it.
Is all the coconut oil in these recipes meant to be healthy or is it for taste? A little coconut oil for taste purposes is fine, but olive oil is much healthier if that’s the intent. I limit tropical oils due to high saturated fat content and effect on lipids – a cardiologist
Not a favorite – probably because I donโt care for the green vegetables used in this soup.
This soup was surprisingly good! My husband didn’t really care for it, but I think he had made up his mind before tasting it!…..just couldn’t get past the bright green color. It ended up a bit thinner than I wanted, so I thickened it with arrowroot – worked great! We had sweet potato and black bean quesadillas with it for a satisfying meal.
Simple to make which I love. I added some fresh ginger before I blended it. I had it as an afternoon pick me up snack. I will be freezing a lot of it because it is a huge amount of soup!!
I tried this soup with and without salt and pepper, both pureed and straight from the pot. All ways were delicious to me. My husband could only eat thickened pureed. He said it was “okay.” He thinks he might like some of the suggested add ins.
I look forward to consuming what is left and also intend to make this recipe again with add-ins. I liked the taste, textures, and health benefits which I can already feel. Five stars or more from me.
Very green but very good! I had it heated but also tried it coldโฆwould work great all year with in season green produce, hot or cold
Pretty green soup, although bland. Had to add some kale chips and croutons to the top. good use of garden vegs.
I made this with vegetable broth and I think it really helped the flavor. It was good though I was the only one in my family who thought so. Iโm planning to freeze the rest and pull it out when I feel like I need a strong dose of greens!
This was not a favorite. Very bland. We went back and added some ground spices and got thru it. Saved the rest for freezer to add to a vegetable soup later. Canโt like everything.
A bit too much green for me.
This was a nice lunch to put together after a long morning of shopping. I did add the fresh spices I had picked in the garden. It was really good and felt nourishing, and it was warm and comforting. Loved it.
This one was hard for us. The green flavors were too raw for us. We love some sautรฉed onions and garlic as a base! But…it was good to try.
Not my favorite soup of all time, but it feels perfect for a cleanse type of challenge. I added garlic, ginger, tumeric and red chili flakes so there was lots of flavor!
Needed to add salt for sure, and I added garlic as well for a bit more flavour. But I love how green and healthy it is!