The versatility of soup is truly a beautiful thing. It has the ability to be simple or complex, quick or slow, and served hot or cold. In the summertime, chilled soups like gazpacho are a refreshing treat, while in the winter, a steaming hot bowl of soup can warm the soul. This recipe for twice-medicated vegetable soup, with the addition of infused olive oil, is a keeper. Paired with a simple salad and some crusty bread, it makes for a fabulous winter meal.
Making vegetable soup is as easy as it is delicious. Simply fill a sauce pot with your choice of vegetables, some liquid, fresh herbs and spices, and maybe a can of legumes, and let it simmer. Nine times out of ten, it will turn out tasty. And if it doesn’t, you can always add some shredded cheese, sour cream, or sriracha to spice it up. For added protein, consider adding tofu, sausage, chicken, or bacon to the soup.
Vegetable Soup / Serves 8-10
Ingredients:
– 2-3 tablespoons of canna-olive oil
– 2 cups of shredded cabbage
– 2 medium carrots, peeled and sliced
– 1 large onion, sliced
– 1 cup of green beans, trimmed and cut into pieces
– 1 cup of grape tomatoes, halved if large
– 3 garlic cloves, minced
– 5 ounces of kale, rinsed, dried, stacked, and sliced
– 1 cup of frozen corn
– ½ cup of frozen peas
– 2 quarts of water
– 2 cans of beans (1 can of white northern, 1 can of pinto), rinsed and drained
Medicated Garlic Croutons Ingredients:
– 2 tablespoons of canna-oil
– 1 cup of bread cubes
– 4 tablespoons of Parmesan cheese
Directions:
1. In a large saucepan, heat the canna-olive oil. Sauté the cabbage, carrots, onion, green beans, grape tomatoes, garlic, and kale for 8 to 10 minutes.
2. Add the corn and peas and stir. Then, add the water and rinsed beans. Allow the soup to simmer for 35 to 40 minutes.
3. In a small sauté pan, heat the remaining canna-oil. Cook the bread cubes until they are golden brown.
4. Divide the soup into bowls, top with the croutons, and shave the Parmesan cheese over the bowls of soup.
This recipe was originally published in issue 13 of Cannabis Now Magazine. Enjoy!
