How to Make Soup Out of Pulp From Juicing


Creating tasty fruit and vegetable drinks with a juicer is a popular way to boost your nutrition intake. Juicers separate the produce, leaving you with a glass of smooth juice plus a container of mushy pulp. The pulp still contains nutrients and is full of all of the healthy fiber. Rather than throwing out or composting these heaps of pulp, add them to soups or stews. The pulp is a natural thickener, perfect for dairy-free, grain-free or gluten-free diets. You will also sneak in extra vitamins and minerals.

Things You'll Need

  • Soup pot
  • Olive oil or butter
  • Juicer pulp
  • Onions, garlic or shallots, chopped (optional)
  • Root vegetables such as carrots and potatoes, cubed (optional)
  • Water, broth or stock
  • Salt
  • Pepper
  • Herbs
  • Canned rinsed and drained beans (optional)
  • Cooked noodles, rice, quinoa or barley (if desired)
  • Quick cooking vegetables like sweet peas and chopped spinach (optional)
  • Bite-sized pieces of cooked poultry, sausage or beef (optional)
  • Place a soup pot over medium heat. Add a bit of olive oil or butter to coat the bottom of the pot.

  • Add the juicer pulp to the hot butter or olive oil and stir it around. Stir in the onions, garlic or shallots if desired, plus root vegetables such as carrots and potatoes. Saute the mixture for a couple of minutes.

  • Put the water, stock or broth into the pot with the vegetables. Use enough liquid to cover any vegetables, but do not fill the pot more than two-thirds full. Add salt, pepper and herbs to taste.

  • Heat the soup over medium high or high heat to just boiling. Reduce the heat to medium low and cover the pot. Cook the soup for at least 20 minutes, and up to a few hours, stirring occasionally. Make sure that the vegetables are tender.

  • Add the rest of the ingredients to your soup. Try adding beans, cooked grains, fast-cooking vegetables like sweet peas and chopped spinach, or cooked poultry, sausage or beef.

  • Let the soup simmer on medium for about 10 more minutes. Check to make sure that all vegetables are cooked as desired and any meat, beans and grains are heated through.

Tips & Warnings

  • Try serving the soup with warm, buttered bread and a crisp salad.
  • Keep in mind that centrifugal juicers and older, slower juicer models produce wetter pulp than the newer machines. Both types work fine for soup but the wetter pulp will contain more nutrients. Very dry pulp is mostly all fiber.
  • Juicer pulp can also be used to make broth. For broth, simmer the pulp in water for a couple of hours then strain. Keep in mind that although the broth will gain nutrients from the pulp, not much fiber will be gained and you will still have to dispose of the pulp.
  • For creamy soups such as carrot or squash, use a stick blender on cooked vegetables, pulp and your desired liquid to a velvety texture.
  • To save pulp for later use, refrigerate it immediately after juicing. Store for three to five days in a covered container in the refrigerator.

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