Juice Pulp Vegan Soup 

This immune boosting green soup is a weekly staple for me. I love it so much and know you will too. In this recipe the star veggie was broccoli but you can really use any green vegetables that you like. I have made this soup before with broccoli, spinach, zucchini or kale and it tastes just as good! Garlic, ginger and turmeric have a long history of both boosting the immune system and reducing inflammation. I use frozen ginger and grate it when the soup is done cooking. The ginger grates so much easier when it’s frozen – one of my best kitchen hacks. The nutritional yeast is optional but great for vegans as it adds extra protein, B vitamins, minerals and antioxidants to meals. Studies suggest that nutritional yeast may help protect against oxidative damage, lower cholesterol and boost immunity.

What makes this recipe so unique is the use of left over juice pulp. That’s right… I don’t throw out the pulp after I make a green juice. A lot of people wonder what to do with the pulp that is leftover from juice and it seems a waste to throw out the expensive and nutritious organic produce. I freeze it and add it to soups, stews, scrambled eggs, baked goods or smoothies. In this recipe, the juice pulps thickens the soup, adds extra vitamins and fiber. So next time you make a green juice, don’t throw out the best part! Pop it into a ziplock bag and store it in the freezer. The juicer I use is by Breville and its super powerful but small enough to fit into a kitchen without over crowding the counter top.

Juice Pulp Vegan Soup

Serves 6

INGREDIENTS

• 10 cups water
• 1 large head of broccoli, cut into florets
• 1 carrot, chopped
• 1 leek, chopped
• 1 yellow onion, chopped
• 4 garlic cloves, chopped
• 2 chicken/vegetarian stock cubes for flavor
• 1/2 tsp turmeric
• 1/2 tsp chili flakes
• sea salt & pepper to taste
• 2 cups leftover juice pulp (I used kale, cucumber, turmeric, ginger, lemon, cilantro and fennel)
• handful of basil/parsley or cilantro
• 2-3 tbsp grated ginger
• 2 tbsp basil or chia seeds

Optional Toppings:

• nutritional yeast
• lemon juice
• chili flakes

DIRECTIONS

• STEP 1. Bring the water to a boil and add the broccoli, carrot, leek, onion, garlic, chicken stock, turmeric, chili flakes, sea salt and pepper. Cook for 15 minutes and then add the juice pulp and handful of basil. Cook for another 10 minutes and turn off heat.
• STEP 2. Add grated ginger and two tablespoons of basil or chia seeds to the soup. Let it absorb for a few minutes before blending. Using an immersion blender, purée the soup until smooth.
• STEP 3. Serve soup with nutritional yeast, freshly squeezed lemon juice and extra chilies if you like it spicy. Enjoy!

Tools/Products Used In This Recipe: