Amazing Veggie Energy Booster Drink

Ingredients

• 1 large clovegarlic
• 20 g (1 cup)kale
• 30 g (1 cup)spinach
• 2radishes
• 1 medium slicefresh ginger
• 1 small stalk (bundle), choppedcelery
• 1/2 largecucumber, unpeeled
• 10baby carrots
• 1/4 smallbeetroot
• 6 stalksasparagus
• 15 g (1/4 cup)parsley
• 1 mediumtomato
• 1 thin sliceunpeeled lemon
• to tasteflavoured sea salt

Instructions

1. 1

   Blend until smooth

   Put all the ingredients in a blender and blend until smooth. Season to taste; a pinch of flavoured sea salt works well.

2. 2

   Start slowly

   For an easier blend, begin with the tomato, garlic, spinach, kale and lemon in the blender. Start on a low speed until they are chopped, then gradually increase the speed until the mixture reaches the consistency you want.

What is a savoury vegetable smoothie?

It is a blended drink made from raw vegetables and herbs rather than the fruit, yoghurt or sweeteners common in many smoothies. This version has an American-style mix of greens, root vegetables and fresh aromatics.

There is no single fixed recipe for this kind of drink, so the balance can shift with what is on hand. Tomato and cucumber bring moisture, while lemon, ginger and garlic give the mild vegetables a more pronounced savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

Carbohydrate comes mainly from the carrots, beetroot, tomato and other vegetables; the olive-free recipe has no added fat, and its protein comes in small amounts from the vegetables. Pair a glass with an egg, beans or another protein-rich food, and bread or another filling side if you want a more substantial meal.

Why the ingredient mix works

Leafy greens: Kale and spinach form the green base, and either can be used in a slightly different proportion depending on what is fresher. Parsley adds a distinct herbal note.

Crunchy vegetables: Cucumber, celery, carrots, radishes, beetroot and asparagus add varied flavours and textures before blending. Tomato contributes liquid to help the mixture move around the blender jug.

Aromatics: Garlic and ginger give the drink a sharp, savoury edge, while a thin slice of unpeeled lemon adds a bright citrus note. Use less garlic if you prefer a gentler flavour.

How to avoid a blender air pocket

Start with the tomato, garlic, spinach, kale and lemon, as suggested in the method. Their moisture and softer texture help the blades get the blend moving before the firmer vegetables are fully incorporated.

Begin on low speed and increase it gradually. If the blades stop catching the mixture, switch off the blender before adjusting the contents.

Getting the texture right

For a smooth drink, blend until no noticeable pieces remain, pausing to check the consistency. The final texture depends partly on the vegetables and the blender.

If it is too thick to drink comfortably, add a splash of water or extra tomato and blend again. The recipe advises against adding more greens to thin it, as they can make the flavour bitter.

Adjusting the vegetables

Flexible swaps: The ingredients do not need to match the list exactly. If asparagus is unavailable or the beetroot is past its best, use extra celery or cucumber, or leave out one vegetable.

Greens: Kale and spinach can replace one another in this blend. Taste before adding salt, especially if you are using flavoured sea salt.

When to serve it

This drink is best served straight after blending, when its texture is at its freshest. It works as a savoury drink alongside a meal or as part of a breakfast spread.

For a more substantial plate, serve it with toast and an egg, or with a sandwich. The drink itself is vegetable-based, so pairing it with a source of protein makes the meal more complete.

Recipe notes & tips

• Wash the vegetables well, especially the unpeeled cucumber and lemon.
• Start with the tomato and leafy ingredients to help the blender catch the mixture.
• Increase the blender speed gradually rather than starting at full power.
• Taste before adding flavoured sea salt.
• Thin a thick blend with a splash of water or extra tomato.
• Drink it soon after blending for the freshest texture.

Variations

• Milder garlic: Use half a clove for a less sharp savoury flavour.
• Greens swap: Use whichever is fresher, kale or spinach.
• No asparagus: Replace it with extra celery or cucumber.
• Beetroot-free: Leave out the beetroot or add more cucumber.
• More citrus: Add another thin slice of lemon if you want a brighter flavour.

Common mistakes to avoid

• Starting at full speed: Begin low and increase gradually to help the vegetables blend evenly.
• Loading firm vegetables first: Start with the tomato, garlic, spinach, kale and lemon to reduce the chance of an air pocket.
• Adding more greens to thin it: Use a splash of water or extra tomato instead, which is less likely to make the drink bitter.
• Expecting it to stay mixed: The vegetables settle during storage, so shake the covered drink before serving.
• Freezing the blend: Avoid freezing, as thawed raw greens can become watery and lose their fresh character.

How to store

For the best texture, drink the smoothie straight after blending. If needed, cover and refrigerate it for up to 1 day; the vegetables will separate, so shake it well before drinking. Freezing is not recommended.

Frequently asked questions