JUICE PULP RECIPE 1

Recently, I’ve been doing a lot of juicing and smoothie. My main worry has been how the use the juicing pulp, I honestly feel bad throwing those lovely fiber away. After much thinking, I’ve come up with recipes using juice pulp. Today I’ll be sharing one on our very popular okra soup. Easy and delicious

JUICE PULP RECIPE 1

Print Recipe

Amazing and healthy way to use juice pulp, no more throwing away

• CourseMain Dish, Soup

Servings	Prep Time
4 People	10 minutes

Cook Time

20 minutes

Servings Prep Time 4 People 10 minutes

Cook Time 20 minutes

JUICE PULP RECIPE 1 Print Recipe Amazing and healthy way to use juice pulp, no more throwing away CourseMain Dish, Soup Servings Prep Time 4 People 10 minutes Cook Time 20 minutes Servings Prep Time 4 People 10 minutes Cook Time 20 minutes

Ingredients

• 400 g mushroom
• 1 tbsp low carb seasoning or stock cube
• 1/2 cup onions chopped
• 3 cups okra grated or chopped
• pinch salt
• 1 tsp Pepper
• 1 cup green bell pepper can be ugu leave (pumpkin leaves)
• 2 1/2 cup vegetable stock you can use chicken or beef stock, I used vegetable stock to keep it vegan
• 3 tbsp Crayfish grounded

Servings: People

Instructions

1. Wash mushroom and place in a pan

   
2. Season with low carb seasoning, pepper and a little onions. Allow to cook for at least 10 minutes.

   
3. Add in grated okra, vegetable stock and cook for more 8 minutes.
4. Then add crayfish and remaining onions, not forgetting salt for taste.
5. stir and add in the vegetable juice pulp, I used pumpkin leave juice pulp (ugu)

   
6. Allow to simmer on low heat for 2 minutes, then serve

   

Share this Recipe