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🥤 Crunchy Spinach and Parsley Smoothie

132 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp sunflower seeds
• 100 g young spinach leaves
• salt
• 1 bunch parsley
• 400 g yogurt (1.5% fat)
• 200 ml milk
• 200 ml mineral water
• salt
• pepper from the mill
• 1 tbsp maple syrup

Instructions

1. 1. Heat a pan over medium heat.
2. 2. Roast the sunflower seeds in the dry pan until fragrant.
3. 3. Remove the seeds from the pan and place them on a plate.
4. 4. Let the seeds cool down completely.
5. 5. Thoroughly wash the spinach under running water.
6. 6. Bring a pot of water and salt to a boil.
7. 7. Add the spinach to the boiling water.
8. 8. Cook the spinach for exactly 15 seconds.
9. 9. Immediately remove the spinach from the water using a sieve.
10. 10. Rinse the spinach with cold water to stop the cooking process.
11. 11. Let the spinach drain well in the sieve.
12. 12. Roughly chop the drained spinach.
13. 13. Wash the parsley and shake it dry.
14. 14. Pick the parsley leaves off the stems.
15. 15. Put the yogurt into a blending cup.
16. 16. Pour the milk into the blending cup.
17. 17. Add the mineral water to the blending cup.
18. 18. Add the chopped spinach to the blending cup.
19. 19. Add the parsley leaves to the blending cup.
20. 20. Blend the ingredients until smooth.
21. 21. Season the smoothie with salt.
22. 22. Season the smoothie with pepper.
23. 23. Sweeten the smoothie to taste with maple syrup.
24. 24. Pour the smoothie into a glass.
25. 25. Sprinkle the cooled sunflower seeds over the smoothie.
26. 26. Serve the smoothie immediately.

Nutrition per serving

• kcal: 132
• Protein: 8 g · Fett/Fat: 5 g · Carbs: 12 g