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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.
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Servings 8 cups


  • 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.


This will keep refrigerated, in an airtight container, for 1-3 weeks. It also may be kept frozen for a few months.