Friday, January 13, 2012

Delicious Vegetable Stock from Leftover Vegetable Pulp

Want to use that gorgeous, healthy pulp from juicing?  Well here’s a great idea for you.  This week I made a huge batch of green juice and used the vegetable pulp to make a stock.  I have to say this stock is outrageous, bursting with deep flavors of kale and carrots!  Perfect for your vegetable or meat-based soups.
Vegetable Stock

Ingredients
Pulp from: 3.5 lbs. of carrots, 1.5 lb. of cucumbers, 10 oz of spinach, 1 lb. of kale 
2 medium yellow onions, chopped
6 garlic cloves, smashed
3 bay leaves
6 fresh sprigs of thyme
2 teaspoons salt
1 tablespoon peppercorns 
Filtered water (1 or 1 1/2 gallons)

How To
1.  In a large stock pot, combine above ingredients
2.  Simmer for about an hour and a half 
3.  Skim off foam once in a while
4.  Let cool
5.  Strain through cheesecloth and mesh strainer (place cheese cloth on top of a mesh strainer)
6.  Store as desired


Shared on: Wellness Weekend

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Posted by Amber at

Labels: how to, soups, vegetarian.

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