Don’t Toss It! 10 Genius Ways to Use Your Morning Celery Juice Pulp (Including a Creamy Instant Pot Soup)
I drink celery juice every morning. It’s part of my routine, and I’m not stopping anytime soon.
But for a long time, there was one thing that bugged me: the pile of celery juice pulp left behind after juicing. It felt wasteful to throw it away, especially knowing how much celery goes into one glass of juice.
So I started experimenting — and I realized something important.
Celery juice pulp isn’t trash. It’s usable, versatile, and actually delicious when you know what to do with it.
If celery juice is part of your daily routine, here’s how you can stop wasting the pulp and start turning it into real meals.
What Celery Juice Pulp Really Is (and Why I Keep It)
When you make celery juice, you’re removing liquid — not nutrition. The leftover pulp still contains:
Fiber your body doesn’t get from juice alone
A mild, savory celery flavor
Enough structure to bulk up soups, batters, and spreads
Once I looked at celery juice pulp as an ingredient instead of waste, everything changed.
What I Do With My Celery Juice Pulp Instead of Throwing It Away
These are the methods I actually use — not ideas that sound good but never happen.
1. Creamy Celery Soup (My Go-To Use)
This is the easiest way to use a large amount of celery juice pulp at once. I toss it into the Instant Pot, blend it smooth, and it turns into a comforting, creamy soup that doesn’t taste “healthy” in a bad way.
(Recipe below.)
2. Add It to Other Soups and Broths
If I’m already making soup, I’ll stir in a scoop or two of celery juice pulp. It thickens the broth slightly and disappears once blended or simmered.
3. Keto Veggie Fritters (Surprisingly Good)
This was an experiment that stuck. Celery juice pulp works really well in low-carb fritters when mixed with eggs, cheese, and almond flour. Crispy edges, soft inside — no breadcrumbs needed.
(Recipe below.)
4. Savory Baking
I’ve mixed celery juice pulp into cornbread and savory muffins with herbs and cheese. It adds moisture without overpowering the flavor.
5. Smoothies (In Small Amounts)
A spoonful of pulp blended into a green smoothie with apple or pineapple is barely noticeable — and adds fiber back in.
6. Crackers or Flatbreads
When I have extra pulp, I mix it with seeds, salt, and herbs and bake it low and slow. Great with dips.
7. Dips and Spreads
Celery juice pulp blends easily into hummus, cream cheese, or vegan spreads when I want to stretch a batch.
8. Grain Bowls
Stirring pulp into rice or quinoa with olive oil and lemon gives subtle celery flavor without feeling like “leftovers.”
9. Fermented Relish
Salt, garlic, time — and suddenly celery juice pulp becomes a tangy condiment.
10. Freeze It for Later
If I don’t feel like cooking, I freeze pulp in portions and use it later in soups.
11. Compost (Last Option)
If I truly can’t use it, composting is still better than the trash.
Instant Pot Cream of Celery Soup (Using Celery Juice Pulp)
🥣 Instant Pot Cream of Celery Soup
Using Celery Juice Pulp
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
2 tablespoons butter or olive oil
1 small onion, diced
2 cloves garlic, minced
2–3 cups celery juice pulp
1 medium potato, peeled and diced
3 cups vegetable or chicken broth
½–¾ cup cream or coconut milk
Salt and black pepper, to taste
Instructions
Set the Instant Pot to Sauté. Melt butter or heat oil and cook onion until soft. Add garlic and cook briefly.
Add celery juice pulp, potato, broth, salt, and pepper. Stir to combine.
Secure lid and cook on High Pressure for 10 minutes.
Carefully quick release the pressure.
Blend soup until smooth using an immersion blender.
Stir in cream, warm briefly if needed, adjust seasoning, and serve.
Notes
For thicker soup, simmer uncovered on Sauté for a few minutes.
For dairy-free soup, use full-fat coconut milk.
Freezes well before adding cream.
It’s cozy, filling, and doesn’t taste like “leftover celery.”
Keto Celery Juice Pulp Veggie Fritters
These are my favorite way to use pulp when I want something crispy.
Ingredients
1½ cups celery juice pulp (lightly squeezed)
2 eggs
½ cup shredded cheese
2 tbsp almond flour
1 tbsp coconut flour
1 clove garlic, minced
Salt and pepper
How I Make Them
I mix everything into a thick batter.
I pan-fry small scoops in oil over medium heat.
I cook them until golden on both sides.
They reheat well and work for breakfast or lunch.
Why I No Longer Waste Celery Juice Pulp
Drinking celery juice is already a commitment. Using the pulp just makes sense.
Now, instead of throwing it away, I get:
Less food waste
More fiber in my meals
Extra recipes from something I already bought
If celery juice is part of your life, using the pulp is the natural next step.
Zero-Waste Morning Rituals Start Small
Using celery juice pulp isn’t about being perfect — it’s about being intentional. One habit shift can:
Reduce food waste
Stretch your grocery budget
Add more fiber to your diet
Make your wellness routine feel grounded, not wasteful
Next time you juice, don’t see pulp — see possibility.
Frequently Asked Questions (FAQ)
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Leftover celery juice pulp can be used in soups, veggie fritters, savory baking, smoothies, dips, or frozen for later use. It still contains fiber and nutrients, making it useful for cooking instead of throwing it away.
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Yes. While celery juice removes most of the liquid, the pulp still contains insoluble fiber and trace nutrients. Eating the pulp can help add fiber back into your diet.
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Absolutely. Celery juice pulp works especially well in soups, broths, fritters, and baked savory dishes. Cooking softens the fiber and blends the flavor into recipes.
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Celery juice pulp will keep for about 2–3 days in an airtight container in the refrigerator. For longer storage, freezing is the best option.
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Yes. Celery juice pulp freezes very well. You can freeze it in small portions or ice cube trays and add it directly to soups or recipes later.
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No. Celery juice pulp has a mild, savory flavor. When cooked or blended into recipes, it usually disappears and enhances texture more than taste.
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Celery juice pulp is low in carbs and can be used in keto recipes when paired with ingredients like eggs, cheese, and almond flour, such as in keto veggie fritters.