Hi! I’m Leila Moreau, RDN
Foodie RD & Test Kitchen Director | Founder SoupMore.com | Broth-loving recipe developer | Age 36
Austin, TX-based soup specialist for the global soul who believes a well-crafted bowl of goodness can soothe the body, clear the mind, and fit into real life.
My Story
I grew up around a kitchen table where a pot was always simmering-chicken bones on Sundays, tomato basil in July, and a storm-day pot of potato-leek that could feed whoever showed up. I didn’t know it then, but those quiet, steamy bowls taught me how food can be both practical and profoundly comforting. That is the energy I bring to my work as a culinary dietitian and test kitchen director: food that works hard and loves you back.
After earning my RDN, I bounced between hospital nutrition, community classes, and restaurant consulting. Everywhere I looked, people were hungry for the same thing—simple, dependable recipes that could flex with their lives. The question I heard most was some version of, “What can I make tonight that’s good for me and everyone will actually eat?” My answer kept circling back to soup. It’s forgiving. It’s flavorful. It’s a clever vehicle for vegetables, protein, and comfort. So I leaned all-in and built SoupMore as a home for the soup-curious and soup-committed alike.
The Turning Point
A few winters ago, one day in the test kitchen, I suddenly realized I had spent six hours trying to ‘healthify’ some trendy broth that still tasted flat. And here I was, hitting that classic wellness wall: chasing macros at the expense of joy. I went home that night, pulled out my Dutch oven, and made the soup I actually wanted-bone broth, toasted spices, caramelized onions, a splash of sherry, and a squeeze of lemon. I ate it at the counter with a heel of sourdough and felt my shoulders drop.
The next morning, I rewrote my testing protocols: Flavor first. Texture second. Nutrition to support both. Within weeks, my recipes got simpler and better. Readers started emailing to say, “My kids asked for seconds,” and “I finally used that bag of wilted kale.” That shift-letting craft and pleasure lead-turned me from a dietitian who writes recipes into a soup specialist with a point of view.
What I Learned the Hard Way
I’ve burnt stock, puréed chowders into wallpaper paste, and chased perfect over done more times than I care to admit. I learned that skimming a broth matters less than truly browning your aromatics. I learned that a tablespoon of acid at the end can rescue a whole pot. I learned that people don’t need twenty steps on a Tuesday-they need a path that respects their time and delivers on taste.
I also learned that “healthy” isn’t a number-it’s how food lives in your week. If a soup requires ingredients you’ll never use up or tools you don’t have in your kitchen, it won’t make a difference. My failures made me ruthless about clarity, pantry-friendliness, and results.
My Approach Now
Today I construct soup recipes like blueprints: lay a foundation (aromatics + fat + time), build structure (protein, legumes, grains), paint and add trim (acids, herbs, texture), and put the finish with flair onto the piece (crunch, creaminess, heat). Every recipe I publish has been run in both my pro kitchen and from a humble home pot. If it doesn’t sing in a 5-quart Dutch oven and a basic stockpot, it doesn’t make it to SoupMore.
As a registered dietitian, I write with your energy, digestion, and blood sugar in mind-but never at the expense of flavor. We toast to salt used on purpose, fats that carry aroma, and vegetables treated like V.I.Ps. The result: soups that taste restaurant-good, and work on weeknights.
What I Believe
Flavor first: nutrition lands best when food is craveable.
Good soup is built, not sprinkled-bloom spices, brown onions, layer salt.
Pantry power is where beans, frozen veggies, and smart acids beat “specialty” every time.
Texture is nutrition’s best friend-chewy, crunchy, creamy keeps you satisfied.
Small rituals matter: one anchoring pot can simmer through a busy day.
How I Can Help You
At SoupMore.com, you’ll get seasonally curated soup collections, 30-minute weeknight bowls, and slow-simmer weekend projects-with clear swaps for gluten-free, dairy-free, and plant-based eaters. I have put in “Make It Work” notes so that you can change according to what is in your fridge, plus “Flavor Boosts” to take a solid soup and make it signature.
For brands and teams, I create soup-forward recipes, manage test-kitchen processes, and consult on product launches that need real-life credibility. For home cooks, small-group classes and virtual private sessions get us cooking together-from “Broth Basics” and “Legume Love” to “Five Soups, One Shop.” Whether you’re building a personal rotation or feeding a crowd, I’ll help you design a soup strategy that saves time and actually gets eaten.
A Little More About Myself
A Louisiana-born, Austin-based cyclist who ruta plans for lengthy farmers’ market-focused rides. His three favorite tools are a well-worn wooden spoon, a Dutch oven, and an instant-read thermometer. I unwind by reorganizing spice drawers (I know) and reading cookbooks like novels-Dorie, Samin, Diana Henry, and J. Kenji López-Alt are on constant rotation.
When I’m not testing recipes, you’ll find me sipping café au lait on my porch coaxing basil through Texas heat or hunting down great tortillas for soup-adjacent quesadillas. I believe in second bowls, shared tables, and leaving dishes to soak while the conversation lingers.
Let’s Connect
If soup is your love language-or you’d like it to be-I’d be thrilled to be in your corner. Browse recipes, technique guides, and test-kitchen notes at www.soupmore.com
and join my newsletter for weekly soup inspo and grocery lists that actually make sense. Want a custom plan for your household or help with a launch? Send me a note and tell me what you’re cooking for and who you’re feeding.
Get In Touch
Find resources and new recipes at www.soupmore.com.
E-mail me anytime: [email protected] .