We are almost through winter here in Canada – thank goodness!
This morning we actually heard birds chirping. A sure sign spring is on the way but it is not here yet.
Today we decided to create a warm but healthy and delicious soup! Warm and hearty enough to get us thru to the end of winter – in an elevated way!
Edibles are the future of cannabis consumption and for now the only way to legally explore them in Canada is to make your own!
Did you know that nearly half of all Canadians are interested in trying edibles! Deloitte survey
TIP: Most cannabis soups and stews are going to be prepared using cannabutter or canna-oils. You can learn how to make cannabutter here.
All cannabinoids (CBD and THC) can evaporate from the fats very easily when exposed to high heat; so don’t fry cannabutter or canna-oil at high temperatures.
For this robust vegetable soup we sauté vegetables on relatively high heat and once they’re done, take them off the heat add the delicious cannabutter! We let the vegetables absorb the butter before finishing the dish. This prevents the yummy cannabinoids from evaporating due to high heat, the THC and CBD will remain locked in the vegetables.
Let’s get cooking!
Cooking Time: 35 minutes
Time in Kitchen: 45 minutes
Serves: 4 people
Uses: Canna Buttter
- 2 tablespoons olive oil
- 1 large potato
- 1 parsnip
- 1 large carrot
- 1 medium onion
- 1 medium leek, the white part only (clean well)
- 2 celery stalks
- 2 cups of water
- 1 tablespoon minced garlic
- ¾ cup of red wine
- 1 tablespoon of red wine vinegar
- 1 can of good quality diced tomatoes (San Marzano)
- 4 cups of vegetable stock
- 2 tablespoons of Worcestershire sauce
- 1 teaspoon Oregano
- 1/2 teaspoon Marjoram
- Black pepper
- Canna-butter (dose-appropriate for guests) 2.5 mg and beyond per person
- Fresh Parsley for serving, optional
First you need to prep; chop up all vegetables – keep them chunky! The exception is the onion, which needs to be finely chopped, and garlic, which needs to be minced.
Sauté onion in olive oil (not cannabutter) in a large pot. The heat should be medium; you should hear the onion gently sizzle.
After around 5 min, add cut carrots, celery, parsnip, leeks, and sauté for another 10 minutes. Then lower the heat significantly or place the pot on the side, add the garlic and the ‘cannabutter’ and stir; after a minute, stir in the vinegar and red wine, and place back on medium low heat for 3 minutes.
Add the potatoes, celery, tomatoes, water, and vegetable stock. Turn up the heat to bring to a boil. Cook for 15 minutes, just until the vegetables are tender.
Now, add the oregano, marjoram and Worcestershire sauce, cook for another 2 minutes.
Garnish with herb of your choice such as parsley, thyme or a lovely cannabis sprig.
Serve hot, enjoy and elevate!