Warm Up with Juice: Veggie Pulp Broth

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Making your own vegetable broth is easy and delicious. It’s also a great way to expand your options while drinking just juice that is satisfying and warming on a cool day.

Your homemade juice pulp broth will taste good on its own or as a base for any of your favorite soups.

You can also use frozen pulp to make this broth. Freeze pulp right after juicing to preserve freshness. Just let frozen pulp thaw before cooking. Looking for more nutritious ideas for all of your juicer pulp? We have them: 9 Ways to Make the Most of Your Juice Pulp


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  • 2 full bags of juicer pulp (from making 2, 20 oz juices)
  • 10 – 12 cups water (2.5 – 3 L)
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • fresh or dried herbs: chives, thyme, rosemary, oregano, basil, old bay
  • use any herbs you like (try including ginger, parsley, etc..)
  • 1 tsp olive oil



  1. Place olive oil in pot.
  2. Heat on medium and add pulp.
  3. Stir and cook for 1-2 minutes then add water, herbs/spices/seasonings and turn up to high until boil.
  4. Once boiling turn heat down to simmer at medium.
  5. Cook covered 2 1/2 hours (2-3 hours) (For Quick Version, Cook covered 20-30 minutes).
  6. Turn off heat and using ladle strain pulpy broth in batches into glass bowl or another pot.
  7. Let cool then sip and enjoy!
  8. Transfer remaining broth to a glass jar for storage. Save strained pulp for compost.


Prep time: 5 minutes

Cook time: 2 hours (or shorter time can be 20 minutes)

Total time: 2 hours, 5 minutes

Servings: 4

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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