This may sound weird at first, but I’ve found mustard in cool vegetable soups/savory Vitamix drinks to be surprisingly good. I personally prefer the kick of a Dijon mustard over the more mild yellow/American mustard. After a fair amount of trial and error with vegetable blends, I’ve settled on consistently using a few strong background flavors, one of which is something sour. Previously I used lemon or balsamic vinegar, but mustard also works well, and it adds an interesting new flavor. You can use the mustard on its own, or alongside vinegar or lemon. Besides sour, I like to add salt. After that I often add something savory like bouillon or nutritional yeast, and also often a healthy fat like nuts, olive oil, or avocado. You can play around with the ideas I posted in my original V8-inspired blend, but I recommend trying other vegetables as well. The main guideline is to make sure you have the sour and salt. As the weather starts to warm up I’m glad to see decent tomatoes starting to come back. Here’s a random combo using mustard if you’re looking for recipe guidance: 

2 oz water
2 medium tomatoes
1 carrot
1 small beet
1 celery stalk
2 Tbsp nutritional yeast
2 tsp mustard
1 tsp balsamic vinegar
1 large handful spinach
1 small avocado
black pepper to taste
salt to taste
5 ice cubes

Blend on high until smooth, run the bubble removal trick if desired, and enjoy!

I recently saw that Trader Joe’s has their own Dijon mustard for a lot cheaper than Grey Poupon, so next time I buy new mustard I’m going to give it a try. I’m also thinking that I should try making a homemade batch myself sometime since it seems pretty simple. It may even be possible to make an “instant” mustard by adding whole mustard seeds and vinegar to a blend.

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