Simple Pulp Vegetable Broth
Being able to reuse the pulp thats left behind from juicing is a fantastic way to make this vegetable broth to drink, to use in other soups and stews and to use in a variety of cooking methods.
Ingredients
- 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)
Instructions
- 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.
Notes
This will keep refrigerated, in an airtight container, for 1-3 weeks. It also may be kept frozen for a few months.