Juice-Pulp Veggie Broth

By: Team Reboot
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Ingredients:

  • 2 full bags of juicer pulp (from making 2, 20 oz juices)
  • 10-12 cups water
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • fresh or dried herbs: chives, thyme, rosemary, oregano, basil, old bay-use any herbs you like (try including ginger, parsley, etc)
  • 1 tsp olive oil

Directions:

  1. Place olive oil in pot.
  2. Heat on medium.
  3. Add pulp.
  4. Stir and cook for 1-2 minutes.
  5. Add water, herbs/spices/seasonings and turn up to high until boil.
  6. Once boiling turn heat down to simmer at medium.
  7. Cook covered, up to 2 1/2 hours; (for quick version: cook covered 20-30 minutes).
  8. Turn off heat.
  9. Using ladle strain pulpy broth in batches (removing pulp) into glass bowl or another pot.
  10. Let cool then sip and enjoy!
  11. Transfer remaining broth to a glass jar for storage. Save strained pulp for compost.
  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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