There are so many things that you can do with the leftover pulp from juicing. One of the most common things to use it for is as a thickening as well as flavoring agent for soups and stews. You can make a pretty decent tasting (and some might say fancy) soup by putting the pulp remnants from juicing vegetables in a blender and giving it a whirl.

The main thing to remember here is that when you do juice your veggies to keep the pulp of the ones you want separated out for different uses. You can zip them up in baggies and pop them in the fridge, or into the freezer in sturdier bags for long term storage. Just remember that you’ve got fresh veggie pulp there, so it’s a good idea to use it promptly. Sometimes labeling the bags as to what’s inside and the date can help quite a bit.]]

Here’s a simple recipe for soup from some of the common veggies you might pulp - mix and match to your taste. Also, you can turn this into more of a tomato soup by adding tomato paste, diced tomatoes, or a bit of tomato sauce.

Ingredients:

14 oz. can of chicken stock or broth
pulp from 2 carrots
pulp from 1 zucchini
pulp from 1 bell pepper
pulp from 2 stalks celery

Directions:

The pulp from these vegetables can come from any number of juicing recipes. Other common additions include tomato pulp, onion pulp, beet pulp or squash pulp. Basically, you just dump all the pulp in a blender with the chicken broth and pulse until fine. Then you can put the soup into a saucepan and bring it to a boil. You may or may not want to add some chunkier cooked vegetable pieces as well to the mix afterwards, or even some cooked chicken.

Makes about 2 cups of soup.