Don't throw away that pulp: Make vegetable bouillon
After juicing, it seems like a waste to throw away all that healthy fiber. There's a lot of things you can do with it. In this article, we'll show you how to make vegetable bouillon from pulp.
If you juice often, especially high-fiber produce like carrots, beets, or greens, you're left with a lot of pulp. A question we often hear is "Why throw away all that pulp? It seems like a waste." And it's true. At a minimum, fresh pulp can really enrich your compost. But it can actually be used as a fiber-rich addition to many things including muffins, cakes, soups, sauces, meats, oatmeal, and yogurt.
In this article, we'll look at using fresh pulp to make vegetable bouillon.
- 500 g vegetable pulp
- 2.5 liters water
- 1/2 teaspoon sea salt
- 1/2 teasopoon pepper
- fresh or dried herbs to taste
- 1 tablespoon olive oil
Heat the oil in a pot, then add the vegetable pulp and cook for two minutes at a medium heat. Stir continuously. Add the water and all the dried ingredients and bring to a boil. Once the mixture begins to boil, reduce the heat and simmer for 20-30 minutes. If you prefer a stronger flavor, simmer longer - up to 2 hours. You can use the bouillon as an ingredient in other recipes, or serve it directly as is or with some angelhair pasta mixed in for a tasty vegetable noodle soup.