Warm Up with Juice: Veggie Pulp Broth
By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
Making your own vegetable broth is easy and delicious. It’s also a great way to expand your options while drinking just juice that is satisfying and warming on a cool day.
Your homemade juice pulp broth will taste good on its own or as a base for any of your favorite soups.
You can also use frozen pulp to make this broth. Freeze pulp right after juicing to preserve freshness. Just let frozen pulp thaw before cooking. Looking for more nutritious ideas for all of your juicer pulp? We have them: 9 Ways to Make the Most of Your Juice Pulp
Ingredients
- 2 full bags of juicer pulp (from making 2, 20 oz juices)
- 10 – 12 cups water (2.5 – 3 L)
- 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
- Place olive oil in pot.
- Heat on medium and add pulp.
- Stir and cook for 1-2 minutes then add water, herbs/spices/seasonings and turn up to high until boil.
- Once boiling turn heat down to simmer at medium.
- Cook covered 2 1/2 hours (2-3 hours) (For Quick Version, Cook covered 20-30 minutes).
- Turn off heat and using ladle strain pulpy broth in batches into glass bowl or another pot.
- Let cool then sip and enjoy!
- Transfer remaining broth to a glass jar for storage. Save strained pulp for compost.
Prep Time: 5 minutes
Cook Time: 2 hours (or shorter time can be 20 minutes)
Total Time: 2 hours, 5 minutes
Servings: 4
Serving Size: 8 oz (125 ml)