This savory green smoothie is surprisingly delicious. You can add broth to smoothies to make cold soups!
I love getting all of the emails and social media posts from those of you who have been using Massel broth. It really does taste so much better than anything else on the market, and I’m glad you agree.
The Massel products have been staples in Australian households for over 30 year. Everybody I know uses it. In fact, over 70% of Aussies have the product in their homes. I also love that this is a family-owned company, and the family are so lovely. So, it’s really exciting to see them getting bigger in the United States. You can now find Massel in Wholefoods.
Massel broth comes as concentrated liquid, bouillon cubes, travel 7’s, and bouillon powder in vegetable, chicken, and beef flavors. All varieties are gluten-free, vegan (dairy-free and egg-free), preservative free, kosher, no trans fats, GMO-free, no added MSG, low carb, and salt reduced. Use the store locator to find out where you can get Massel in your local area.
This year, I’ve been sharing a lot of different ways to use the broth to give you some inspiration. Check out the French onion soup with cheezy bread using their beef-flavored broth and vegetable broth; the Mexican red rice using the chicken-flavored broth; fajita quesadillas where I used the vegetable broth to infuse flavor into the bean cheeze; Moroccan carrot dip where you can use broth to boost dips; add broth to pasta sauces like this tomato and eggplant version; sprinkle the Massel vegetable powder for an epic tofu and bell pepper scramble; use the chicken-flavored broth to make an incredible low-fat salad dressing: make creamy cheezy sauces with broth, cashews, cauliflower and herbs like in the scalloped potato bake; and, of course, make sensational soup like my cream of broccoli soup.
I also use Massel broth to make savory smoothies. Vegetable-based smoothies are quick easy ways to get your daily dose of vegetables, and adding broth boosts your blend.
This spicy spinach smoothie tastes like gazpacho, and is loaded with minerals, healthy fats, fiber, and detox dynamite. Spinach contains alkalizing chlorophyll, mineral buffers, omega-3 fatty acids, antioxidants like vitamins A, C, and E, fiber, and folate and other B vitamins to energize the body, calm inflammation, boost brain activity, oxygenate the blood, strengthen cells, and promote heart, bone, skin, and eye health.
Avocado brings in a creamy texture and also delivers heart-healthy monounsaturated fats that neutralize acids, tame toxins, metabolize fats, regulate cholesterol, lubricate the skin, tissues, and joints, and support the adrenals. Avocado is also amped with antioxidants like vitamins A, C, E, and K and glutathione for healthy skin and overall immunity.
Cilantro not only adds crazy-amazing flavor, but acts as a natural chelator to flush out toxins and heavy metals, while antioxidants and essential fatty acids combat oxidation, inflammation, and stress.
Try adding garlic to your smoothies. The allicin in garlic, which digests into sulfenic acid crushes free radicals, minerals like calcium, manganese, copper, and selenium, vitamins B1, B6, and C, and essential enzymes help the lymph, liver, and colon tame toxins. Natural antibiotic and antiviral compounds in garlic also combat yeast, fungus, intestinal worms, heavy metals, plaque, and mucus build-up.
Like garlic, red onion contains potent antiseptic, antibacterial, and anti-inflammatory powers. Sulfur compounds like allicin, and flavonoids like quercetin stimulate the production of antioxidant glutathione (that I talked about in avocados) to boost the function of the liver and skin for immunity. And lemon brightens the flavors, adds vitamin C, and alkalizes the body to neutralize acids.
Give this spectacular savory smoothie a go, and let me know what you think.
Disclaimer: I am an ambassador for Massel. But, my opinions are my own.
I have never added vegetable broth to a smoothie. This sounds delicious.