Our Purpose

I’ll never forget the Wednesday evening my neighbor knocked on my door with tears in her eyes. She’d just gotten home from her second shift, her kids were hungry and cranky, and she said, “Leila, I just want to feed them something warm and nourishing without spending two hours in the kitchen or feeling like I failed.”

That moment changed everything for me. Growing up in Louisiana, soup was always simmering on someone’s stove—my grandmother’s, my aunt’s, that neighbor who always had an extra bowl for whoever wandered by. But somewhere along the way, we started treating soup like this complicated, all-day project. Like you needed fancy equipment or a culinary degree to make something that actually tasted good.

That’s the moment SoupMore was born—not because I had some brilliant business plan, but because I was tired of watching people I loved choose between convenience and actually enjoying their dinner. Because warmth, nourishment, and flavor shouldn’t be luxuries reserved for weekends or people with hours to spare.

Our Mission

Every single day, we’re in our test kitchen (yes, both in my pro setup AND in Amanda’s tiny Austin apartment kitchen with the finicky burner). We test every single recipe until it works for real people with real schedules—the parent juggling two jobs, the student surviving on a tight budget, the person who just wants dinner to be easy and delicious without sacrificing either.

We’re obsessed with making soup accessible. Not just “technically edible” accessible, but “I’m genuinely excited about dinner tonight” accessible. Because honestly? When 15,000 people trust us with their weeknight meals, that responsibility keeps us up at night in the best possible way. We take it seriously—the flavor, the timing, the grocery budget, all of it.

Our Vision

Picture this: You walk through your door exhausted on a Tuesday night. You’ve got 30 minutes, one pot, and maybe some forgotten vegetables in your crisper drawer. And instead of ordering takeout or staring hopelessly into your fridge, you’re making something that smells incredible, tastes even better, and genuinely nourishes you.

We’re working toward a world where weeknight soup isn’t just Campbell’s from a can or a three-hour weekend project. Where your Instant Pot isn’t collecting dust because you’re scared to use it. Where “quick dinner” doesn’t mean sacrificing everything that makes food actually enjoyable.

That’s the world we’re building—one pot at a time.

Our Core Values

Flavor First. Always.
If it doesn’t taste incredible, we don’t publish it. Period. Amanda once made me test seventeen versions of a lentil soup because version sixteen was “good but not crave-worthy.” She was right. Version seventeen is now our most popular recipe

Real Kitchens, Real Equipment
Every recipe gets tested in my professional test kitchen AND in Amanda’s basic home kitchen. If it only works with $300 equipment or perfect produce, it doesn’t make the cut. We cook with the wilted kale and the slightly-past-prime onion. That’s reality

Weeknight-Ready Means Weeknight-Ready
When we say 30 minutes, we mean 30 minutes—including the time it takes to actually find your Instant Pot lid in the back of the cabinet. We factor in real life, not recipe theory

Honest About Failures
We’ll tell you when experiments flop spectacularly. Looking at you, sweet potato miso soup v4.0—what were we thinking with that coconut milk ratio? Learning from our disasters saves you from yours

Nutrition That Supports Joy
As dietitians, we believe nutrition should enhance your life, not restrict it. High-protein doesn’t have to mean flavorless. Plant-forward doesn’t mean boring. Gluten-free shouldn’t taste like compromise

Meet Our Expert Team (The Humans Behind the Screen)

Leila Moreau, RDN — Founder & Test Kitchen Director (Plus Chronic Soup Hoarder)

Here’s the embarrassing truth: I have eleven containers of soup in my freezer right now. Eleven. I can’t help myself.

I’m a Louisiana girl at heart, Austin-transplant in practice, and a registered dietitian nutritionist who spent years working in hospitals and teaching community cooking classes before realizing something critical: most nutrition advice strips out the joy. The texture. The memory of your grandmother’s kitchen. The smell that makes you actually want to come home for dinner.

My test-kitchen protocol came from years of restaurant consulting and watching home cooks struggle. It’s simple: Flavor first. Texture second. Nutrition that supports both—never the other way around. If a soup doesn’t pass what I call “the craving test” (would I actually want this on a exhausting Tuesday?), it goes back to testing.

I personally read every single email that comes to [email protected]. Sometimes it takes me a day or two during crazy test-kitchen weeks, but I read them. Your questions shape what we create next.

Amanda Patel, MS, RD — Nutrition Scientist & Flavor Developer (And Instant Pot Whisperer)

I come from a long line of Gujarati home cooks who taught me that the first rule of flavor is blooming your spices—let them sizzle, let them release their aroma, respect the process. My mom can tell if I’ve skipped that step from three states away.

I spent years in clinical nutrition and R&D before joining Leila because I was tired of creating “healthy” recipes that nobody actually wanted to eat. I wanted to build something that honored both my nutrition science background and my spice-blooming, aroma-obsessed roots.

I’m the one who designs our plant-forward, high-protein frameworks—the kind that fit into meal prep without taking over your entire Sunday. I’ve probably written more Instant Pot programs than anyone should admit to, complete with batch cooking guides and freezer storage protocols because I live that life too.

My speciality is creating pathways for different dietary needs—gluten-free swaps that don’t taste like cardboard, macro-conscious builds that still deliver on flavor, adaptations for whatever your body needs without making you feel like you’re missing out.

You can reach me directly at [email protected], especially if you’re troubleshooting Instant Pot issues. I genuinely love solving those puzzles.

How We Actually Do This Work

Every single recipe goes through both of our kitchens. Not sequentially—simultaneously. We’re literally texting each other photos of pots mid-simmer, debating whether version three needs more acid or if the texture is holding up after freezing.

We test with different equipment brands because we know not everyone has the latest model. We try the recipes with substitutions before you ask about them because we’ve learned what swaps work and which ones absolutely tank the whole thing (don’t substitute regular potatoes for sweet potatoes in that curry soup—trust us).

We freeze portions and reheat them three different ways because that’s how you’ll actually use these soups. We invite neighbors and friends to blind-taste-test because our palates get skewed after tasting version twelve.

This process takes longer. It’s messier. It’s definitely more expensive than just throwing recipes online. But when someone emails us saying “I actually cried because dinner was easy and delicious for once,” it’s worth every minute.

Why Trust Us? (Fair Question!)

Beyond our credentials (Leila’s RDN, my MS and RD), we’ve built something specific here. We’re not food bloggers who happen to make soup. We’re dietitians who specialize in weeknight-accessible, flavor-first soup that actually fits into real life.

We’ve collectively tested over 200 soup recipes since September 2025. We’ve burned things (many things). We’ve over-salted, under-seasoned, created some truly regrettable texture situations. But every recipe that makes it to SoupMore has survived what we call “the weeknight gauntlet”—tested multiple times, in different kitchens, with various equipment, by people with different skill levels.

Our readers have made over 50,000 servings of our recipes in the past two months. The feedback loop is constant—you tell us what works, what doesn’t, what you need next, and we listen.

Our Community (That’s You!)

You’ve taught us so much already. Like when Sarah from Dallas emailed about needing more 15-minute options because her toddler has a meltdown window. Or when Marcus asked for more freezer-to-table guides because he batch cooks on Sundays. Or when Priya requested more South Indian-inspired soups because she was homesick.

Those aren’t just recipe requests—they’re reminders that food is deeply personal. It’s tied to your schedule, your memories, your body’s needs, your family’s preferences. We don’t take that lightly.

Our Promise to You

We’ll never publish a recipe we haven’t tested extensively. We’ll be transparent when something doesn’t work and update recipes based on your feedback. We’ll cite our nutrition science sources and admit when we’re still learning.

If something in a recipe isn’t clear, email us. If a technique fails, tell us. If you’ve got a dietary restriction we haven’t addressed yet, let us know. We’re constantly evolving based on what our community actually needs.

We fact-check our nutrition information, source our claims, and update recipes when we discover better methods. We’ll own our mistakes publicly (check our blog post about the Great Coconut Milk Debacle of October 2025—we learned a lot that day).

Let’s Stay Connected (We Actually Read Our Emails)

Primary contact and general inquiries: [email protected] (Leila checks this daily, usually responds within 24 hours unless she’s deep in a test-kitchen marathon)

Recipe questions and troubleshooting: Both [email protected] and [email protected] (we both love solving cooking mysteries)

Instant Pot or slow cooker specific questions: [email protected] (Amanda’s practically part robot when it comes to pressure cooking)

We’re also real humans who check these emails ourselves. No automated responses pretending to be personal. If you email us, you’re talking to actual Leila or actual Amanda, probably with soup-splattered aprons and strong opinions about whether your soup needs more acid or aromatics.

For Technical Support

Having trouble with the website or your account acting weird? Our tech support runs through [email protected]—mark it “TECH ISSUE” in the subject line so it gets priority attention. We’re pretty quick (usually 24-48 hours), and we’ll walk you through whatever’s broken. Fair warning: our tech troubleshooting often involves screenshots and very detailed step-by-step instructions because we want to actually fix it.

For Writers

Love writing about soup? Want to contribute? We’re selective but supportive of our contributor network. We look for writers who blend personal experience with reliable technique—people who understand that recipe development is part science, part art, and entirely rooted in respect for home cooks.

Send your pitch to [email protected] with “WRITER INQUIRY” in the subject line. Include 2-3 published samples (blog posts, articles, anything that shows your voice) and tell us what makes your soup expertise unique. We review every submission, though it might take a week or two during heavy testing seasons.