Stems and All

My journey to buy less, consume smart, use what's there.

Cooking with carrots: making juice, soup stock and pesto – Part II


Stems and All:
Part I
Part II
Part III

I always thought that juicing was very wasteful. Even if you compost the pulp, you’re still missing out on a lot of the nutrients and benefits of the skin and fiber of many fruits and vegetables.

I had held aside the celery and carrot pulp from our first juicing experience. I had frozen it, and decided this morning that today is the day to see what I could do with it…

Here’s the recipe and outcome of my first ‘juice pulp’ experiment.

– 2 small shallots and/or 1 small onion
– Olive oil
– Carrot and celery pulp
– Stock, wine or other liquid – amount will vary depending on the soup consistency you want
– Other root and other vegetables that you have on hand – potatoes, carrots, turnips, onions, kale, chard, etc.

1.) Slice onions and shallots, saute in large soup pan with 2 tablespoons oil over medium heat until lightly browned and soft
2.) Add the carrot and celery pulp – continue to saute, adding more olive oil as needed
3.) Add stock, liquid broth or wine
4.) Cube other vegetables into even pieces
5.) Cook until veggies are soft and soup has been simmering for a while
6.) You can further mash down the veggie mix with a manual masher to create more of a puree soup, or serve as is

The end result was a very flavorful, rich and thick soup stock, and ultimately a great soup. We plan on making lots of variations of this in the future.

– Juicers don’t have to be wasteful – you can reuse the pulp from many of your juices for future uses such as starts to soup stocks, fruit purees and jams, and much more.
– Wash your juicer right away after use – this will help with longer cleaning and scrubbing once the pulp starts to dry.

Author: Jane Newcomb

“Stems and All” is my personal journey to become a more environmentally responsible human, live a more sustainable life, and practice sustainable consuming habits.

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