Ever since getting my juicer about a month ago, I’ve been pretty hooked on it. I’m making juice on average about every other day now. I prep a giant bowl of fruits and vegetables the night before, and then make the juice first thing in the morning. I usually have enough for a glass for my husband and me with breakfast and then another glass for each of us with lunch. I try to drink the juice the same day I make it because I’ve heard that’s the best way to get all of the nutrients (and it just tastes better fresh, too).
I’ve experimented with a lot of vegetables, but my favorite combination now is: kale, lemon, carrot, apple, pear and ginger. It’s so pretty!
Last night I got the bright idea that I should juice a bunch of vegetables to use as a base for soup. This actually isn’t a new idea, but I’ve always used just plain carrot juice in the past when I made my Vegetable & Bean Soup.
I started with two giant bowls of veggies so I would have enough juice for the soup. One bowl had only kale and the other had cabbage, bell pepper and a broccoli stem:
I got this much juice and a heck of a lot of veggie pulp:
By the way, if you follow me on Twitter, you’ll know that I’ve been trying to make crackers out of the veggie pulp to no avail. They taste icky so I won’t be posting the recipe (obvs).
Back to the soup. I followed my traditional soup-making recipe of water-sauteeing some onions and peppers:
Then I added a ton of bok choy:
I let that cook down for a few minutes and then added some beans, two cooked sweet potatoes, some steamed broccoli and a little water:
I brought it to a boil and then I added the veggie juice that I blended with some cashews in the Vita-Mix. This creates a wonderful, creamy flavor in the soup:
The final step is to blend the soup by either using a blender or a hand immersion blender. It ensures that you won’t bite into a whole vegetable and instead get a mild, wonderful flavor. Boy, this soup was green!
Even if this soup wasn’t incredibly healthy, I think I would still enjoy it. I’m still adjusting to the lack of added salt in my foods, but a little vinegar on top added a pop of flavor.
What’s the healthiest dish you eat in your diet? I’d have to say that my vegetable juice and this soup are mine.