Easy homemade vegetable broth from juice pulp

Homemade vegetable broth from juice pulp

 A vegetable broth is a warming and nutritious drink

Ingredients

1 cereal bowl (13 cm) of juice pulp (more or less, any leftover pulp / vegetables, if possible organic, otherwise peeled) from
4 apples, peeled and chopped
7 cm cucumber, peeled and chopped
1/2 zucchini, peeled and chopped
1 pomegranate, seeds
2 carrots, peeled and chopped
1 bunch herb (optional): Chinese chives, cilantro, mint, parsley (flat-leaf)...
2 cm piece peeled ginger (optional)

2 l cold water
1 oignon, peeled, cut in half
1 shallot, peeled, cut in half
2 garlic clove, peeled, cut in half
1 tsp salt
9 black peppercorns
1 star anise (optional)
1 clove (optional)
1 dried radish, washed (Chinese sweet-salty preserved radish) (optional)
2 cm piece fresh ginger, cut in half (optional)
7 fresh thyme sprigs (optional)
1 dried bay leaf (optional)
1 small rosemary sprig (optional)
1 bunch herb: chive, Chinese chive, coriander, parsley... (whatever's on hand, fresh or dried) (optional)
 
optional: whatever herbs/veggies we have on hand

Method

Add the juice pulp to the pan, cover with water and stir.
Put the rest of the ingredients, stir and bring to the boil.
Cover and simmer very gently for 30 min.
Strain into a large bowl and allow to cool or into another pan ready to use.

Can store in the freezer, in an airtight bag or container, until ready to use.

Can also use vegetable peelings - only organic - to make vegetable stock: skins, peels, stems, herb stalks, tops and bottoms... tough, should still be of good quality and clean...
 
 
 
 

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