Juicing is a great way to consume an abundance of raw vegetables in a quick and convenient way so that your body can easily assimilate its nutrients. The only downside to juicing, in my opinion, is the amount of insoluble fiber that gets left behind as pulp. Insoluble fiber supports the movement of foods through your gastrointestinal system, which helps promote healthy bowels while reducing the build-up of toxins within the body.
I never like to throw away this nutritious, fiber-rich pulp; therefore I am always looking for ways to reuse it in my diet. After each juicing experience, I place the pulp into an airtight container in the fridge until the end of the week. During weeks when I use more fruit in my juice, I use the sweeter pulp for Pulp Muffins. The vegetable pulps — celery, carrots, beets, cucumber, and lemons are perfect to turn into a flavorful vegetable broth.
A large batch of vegetable broth is a great resource, as I like to consume it on its own, use it as a stock for making soups, or cook my quinoa with it to add flavor. It’s easy, inexpensive and a great way to reuse all the components of your food so that nothing goes to waste.
Simple Pulp Vegetable Broth
- 1 tbsp avocado or coconut oil
- 1 spanish onion, peeled and chopped
- 4 stalks celery, roughly chopped
- 1 inch piece of ginger
- 2 cloves garlic, peeled
- 1 tsp whole black peppercorns
- 1 tsp coarse sea salt
- 3-4 sprigs thyme
- 2 leaves sage
- 2 cups vegetable juice pulp (saved from juice-making)
- Place all the ingredients the large soup pot. Add water, about 8-10 cups.
- Scoop in 2 cups of your left over juicing pulp (I had a combination of beets, carrots, celery, lemon and ginger this week which is why mine is pink, so pretty!)
- Turn the heat to medium-high, until the water begins to boil. Once boiling, cover the pot, reduce heat to low and allow it to simmer for 2 hours.
- Strain the broth, allow to cool, and then store in an airtight container.