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🥤 Spicy Vegetable Juice

82 kcal · 30 min · 4 servings

Ingredients

• 600 g large carrots (4 large carrots)
• 600 g large parsnips (4 large parsnips)
• 400 g celery stalks (0.5 celery stalks)
• 1 bunch flat-leaf parsley
• 1 organic lemon
• Also: ice cubes

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Peel the carrots.
3. 3. Cut the carrots into small pieces.
4. 4. Wash the parsnips thoroughly.
5. 5. Peel the parsnips.
6. 6. Cut the parsnips into small pieces.
7. 7. Wash the celery thoroughly.
8. 8. Remove the tough strings from the celery stalks (clean).
9. 9. Roughly chop the celery.
10. 10. Wash the celery leaves and the parsley.
11. 11. Shake the vegetables dry.
12. 12. Set aside some tender, light celery leaves.
13. 13. Set aside a few parsley leaves.
14. 14. Rinse the lemon under hot water.
15. 15. Dry the lemon.
16. 16. Cut the lemon in half.
17. 17. Squeeze the juice from one lemon half.
18. 18. Cut the other lemon half into wedges or slices.
19. 19. Put the carrot pieces into the juicer.
20. 20. Put the parsnip pieces into the juicer.
21. 21. Put the remaining celery into the juicer.
22. 22. Put the remaining celery leaves into the juicer.
23. 23. Put the remaining parsley into the juicer.
24. 24. Juice all the vegetables.
25. 25. Fill a glass with ice cubes.
26. 26. Pour the fresh vegetable juice over the ice cubes.
27. 27. Add the squeezed lemon juice to the drink.
28. 28. Garnish the glass with the reserved celery and parsley leaves.
29. 29. Place the lemon wedges or slices as decoration on the rim of the glass.

Nutrition per serving

• kcal: 82
• Protein: 4 g · Fett/Fat: 1 g · Carbs: 13 g