A few weeks back, I received an email from a reader with such a great tip, that I knew I needed to share it with you too. This idea comes from Loring who just bought himself a new juicer and, like so many of us, was trying to find ways of using his leftover juice pulp.  He came up with the best idea – a juice pulp veggie stock! How clever is that? I thought it was brilliant, so I gave it a go and what do you know? One of my tastiest stocks yet!

how to make a stock from leftovers:

Reader's Tip: Make Stock from Your Juice Pulp | littlegreendot.com
Now, I keep a baggie of pulp in the freezer just for this use. Last week after roasting a chicken, I was left with the carcass, so decided the time was right to make a leftover stock. p.s. if you’re vegetarian, skip the bones and just go straight for the veg – either way this idea is such a good way to get the most out of your food!

For my stock, I used my carrot and celery pulp, with a few extra flavours: chicken, fresh rosemary and onions. All those flavours and nutrients infuse into a stock, which you can now use as the base of any soup! I poured the extra stock into a muffin tray to make giant frozen cubes, ready to go when I need. So simple, it’s brilliant! Give it a go – I think you’ll love it too.

You can use this stock to make rice, a quick soup or in any recipe that calls for stock cubes.

Homemade Juice Pulp Stock Recipe

  • 2 cups pulp – carrot, leafy greens, celery (… whatever you have)
  • extra flavour boost: bay leaf, peppercorns, fresh herbs, garlic, onion, ginger, lemongrass (… whatever you like)
  • optional: the bones from a leftover roast
  • 8 cups water
  1. combine all the ingredients in a large pot
  2. cover and set on a gentle boil, then bring it down to a simmer for 1-2 hours (checking that the water level doesn’t go down too much)
  3. strain and store in the fridge for 4-5 days or freeze in a muffin tray to make large frozen stock cubes.

 A leftover stock is essentially free to make! And when it’s this easy  – why not make it yourself! Thanks Loring for this awesome tip! We stand to learn so much more from each other, so everyone – keep the ideas coming!

don’t forget, we’re all in this together!
– Militza x

5 responses to “Reader’s Tip: Make Stock from Your Juice Pulp”

  1. Just want to say I love your website! Like you, I think it’s such a waste to throw away the pulp. I make vegetable burger patties with the leftover pulp. If I can’t finish them, they are good to freeze too

  2. I don’t have a juicer (yet) then I use organic powder of different fruits or vegetables, but this tip is just awesome! Thank you for sharing!
    Rachel, what do you add to your leftover pulp to make your patties become “patties”?

  3. Hi Linda, have fun making them and of course, enjoy them. They are really good if I must say so myself. Sorry I don’t have definite measurements because I usually cook by instinct

    Diced onions (optional)

    1⃣ Sauté the diced onions, garlic & the vegetable pulp with olive oil, pepper, salt and any herb of your choice.
    2⃣ Leave it to cool before adding the egg and breadcrumbs. If not, the egg will be cooked. You can skip step 1 and mix all the ingredients together. I prefer to sauté so that it’s more fragrant.
    3⃣ Shape the mixture into individual burger patty
    4⃣ Preheat oven at 180 degrees and bake for 15 mins

  4. I’ve also used it to make my dogs their food. Dogs can’t process bigger pieces of vegetables like humans can…so I add it to their food for some vitamins. I have little dogs, so it’s a lot for them, probably not so great for big dogs.

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