Left Over Pulp From Juicing: Make SWAMP Soup!

Juicing veggies is great when you want to give your digestive system a break.  Stripping the fiber leaves you with liquid nutrition, fast energy that your body can readily absorb.

What about the fiber??!!  It's good for you too, yes.

Here's my technique to calm the uneasy feeling of throwing out the pulp.

I freeze the pulp immediately if I am not planning on using it the same day.

To make the bitter greens more palatable, I use CORN and TOMATOES as the "base."  These two ingredients are a MUST to make this soup tasty (in my opinion!!!)

Chop up any veggies you like, for added texture and flavor.

This day, I used scallions, purslane, okra, corn, cherry tomatoes, kale, and swiss chard.

(OLIVE OIL does make it tasty, but since I am on a no fat meal plan, I opted out this time)*********


STEP 1:

Plop pulp into a pot with the corn and tomatoes, boil then reduce to a simmer ... to cook through the fiber until it becomes a darker green (NOT BROWN, although if you don't like the fibrous texture, allow to cook further). Add black pepper.

STEP 2:

Once simmered, throw in the cut veggies and stir.  The idea is to heat them through, not necessarily cook them (my preference!!!)

STEP 3:

Enjoy it :)