Like fruit smoothies, vegetable smoothie recipes are endlessly adaptable, easy to make and very satisfying. This particular recipe uses vegetable stock along with some other good stuff for a very different treat.
There is a question about the differences between a vegetable stock and a vegetable broth. Here is how the folks at Wikipedia explain it: “The difference between broth and stock is one of both cultural and colloquial terminology but certain definitions prevail. Stock is the thin liquid produced by simmering raw ingredients: solids are removed, leaving a thin, highly-flavored liquid. This gives classic stock as made from beef, veal, chicken, fish and vegetable stock.
Broth differs in that it is a basic soup where the solid pieces of flavouring meat or fish, along with some vegetables, remain. It is often made more substantial by adding starches such as rice, barley or pulses. Traditionally, broth contains some form of meat or fish: nowadays it is acceptable to refer to a strictly vegetable soup as a broth.”
For this smoothie recipe you can either make your own vegetable stock or buy it at the store. I think it is better home made but that does require some planning as well as extra time and effort. If you are short of either, its fine to use the store bought stock.
Its also easy to turn vegetable smoothie recipes into nutrition powerhouses just by adding a tablespoon of Chia seed. Chia is a natural seed that adds a large measure of nutrition including heart healthy, cholesterol fighting omega 3 fatty acids and antioxidants. Even better, unlike Flax, Chia doesn’t have a noticeable taste of its own so adding it here won’t change the delicious results.
In your favorite blender mix:
– 1 cup vegetable stock (chilled)
– 2 avocados, peeled, seeded and cut in small chunks
– Juice of one lemon (or you can use the lemon juice squeeze in place of a fresh lemon)
– Olive oil, salt, pepper, and a pinch of cayenne pepper
– (optional) 1 tbsp. Chia seed