Misadventures of Affordable Juicing Part 2 : The Repurposed Pulp

Today I repurposed my juicing pulp by creating a recipe that has potential…but forewarning –

**Don’t make soup with grapefruit pulp.**

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So I took this leftover pulp from yesterday’s affordable juice and decided to try to make a Tex Mex Chickpea Soup recipe with it. I mean, there was cilantro in yesterday’s Tangster juice recipe after all, so I figured a Tex Mex flair would do just the trick! Well, as you’ll learn, I was a little off.

Here are all the ingredients you’ll need for this.

Ingredients

  • Leftover juice pulp (again, stick to green juice pulp)
  • 1 carton of vegetable broth (32 oz.)
  • 1 onion
  • 4 garlic cloves
  • 2 TBS grape seed oil
  • 1 can of chickpeas
  • 1/2 c. couscous
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • a sprinkle of red pepper
  • 1 tsp black pepper
  • 1 tsp taco seasoning
  • sprinkle of ginger powder
  • 1 TBS nutritional yeast
  • 2 tsp garlic powder

Steps

I started by chopping up the onion and garlic cloves.

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Then I sauteed them in the grape seed oil along with the can of chickpeas after I rinsed the chickpeas.

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The smell of onion and garlic cooking in the oil was heavenly. It filled the room and made it so homey and warm.

While the chickpeas and onions sauteed, I got out the slow cooker, AKA the good old crock pot, and poured in the carton of vegetable broth along with two cups of water. Then I added the leftover juice pulp.

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After the chickpeas and onions had sauteed for around 5 minutes, I added them to the slow cooker. Then I added the 1/2 cup of couscous and turned the slow cooker on high.

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That’s when I added the cumin, chili powder, red pepper, black pepper, taco seasoning and ginger powder. I let it cook for about two hours and the aroma was pleasant, similar to a chicken soup scent.

When I came back and I gave it a taste…well it didn’t taste bad, but it didn’t taste good. It had some level of blandness and bitterness. On the second taste, I got a mouthful of grapefruit pulp, and that’s when I knew it needed help.

So I added 1 TBS of nutritional yeast, which has a satisfying unami/cheese flavor, along with some more garlic powder. The additions really enhanced the general flavor of the soup and covered over the broth’s bitter flavor. However, when I took another bite that had grapefruit pulp in it, it still couldn’t cover that poignant smack on my tongue.

Lesson learned: make vegan soup. But don’t make it with fruit pulp.

I’ll let you know if I try this recipe again without grapefruit. Until next time,

❤ The Freegan

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