Heat Up a Bowl...of Soup

SPRING IS NOT FAR OFF, but it’s still soup weather. Get your Cannabis comfort on with a steaming bowl that, with a salad and perhaps some crusty bread, makes a potent meal. Of course, the potent part is up to you! In my Cannabis cooking world, a teaspoon of the infusion oil is usually 5mg of THC. That amount is just right for me and most of my buds. If you require or want a stronger dose, simply add another teaspoon per person. Just remember that less is more. There’s no need to get any higher than is comfortable - or fun. #DontFearTheEdible!

CANNABIS CHICKEN PHO

4 boneless skinless chicken thighs

2 tablespoons Cannabis oil

8 cups chicken stock

2 tablespoons whole coriander seeds

4 whole cloves

2 whole star anise

½ onion or scallion, sliced

1 3-inch chunk of ginger, sliced

8 oz cellophane rice noodles

2 cups bean sprouts

Fresh cilantro

½ lime, cut into wedges

Sliced jalapenos with seeds removed

1. In a medium saucepan, heat the chicken thighs in the Cannabis oil. Cook until light golden brown. Add to soup pot.

2. Add the stock, spices, onion and ginger. Simmer for 45 minutes. Strain the broth into another saucepot and reserve the chicken. Allow the soup to simmer for 10-15 minutes to concentrate the flavors. Add the noodles according to the package directions.

3. Shred the chicken with your fingers or with forks. Divide chicken and noodles into bowls and ladle the broth over them. Serve remaining ingredients at the table or garnish before serving.

NOT YOUR MOTHER’S MINESTRONE SOUP

2 tablespoons Cannabis oil or butter

1 large onion, peeled, halved and sliced

2 stalks celery, sliced

2 large carrots, peeled and sliced

1/2 pound green beans, trimmed and cut into 1-2 inch pieces (about 2 cups)

4 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried basil

½ teaspoon salt

Freshly ground pepper to taste

1 28 oz can diced tomatoes

1 14 oz can crushed tomatoes

6 cups water or stock

1 15 oz can of garbanzo beans, rinsed

6 tablespoons grated Parmesan cheese

2 tablespoons chopped fresh dill

1. Heat the Cannabis oil or butter in a large pot over medium-high heat. Add the onion and cook until translucent, about 10 minutes. Add the celery and carrot and cook until they begin to soften, about 8 minutes.

2. Stir in the green beans, garlic, dried oregano and basil, salt and pepper. Cook 3 more minutes.

3. Add the diced and crushed tomatoes, and the water or stock to the pot and bring to a boil. Reduce the heat to medium-low and simmer 30 minutes.

4. Stir in the garbanzo beans and cook until the vegetables are tender, about 15 minutes. Ladle into bowls and top with the Parmesan and chopped dill.

TOMATO SOUP WITH GRILLED CHEESE CROUTONS

2 tablespoons Cannabis oil

1 large leek, cleaned and chopped

2 cloves garlic, chopped

1 teaspoon chopped fresh thyme

1 28 oz can whole peeled tomatoes, with juice

1 14 oz can whole peeled tomatoes, with juice

4 cups water

2 cups vegetable broth

6 tablespoons plain Greek yogurt

Salt and pepper to taste

2 tablespoons olive oil

4 slices whole wheat bread

¼ cup cheddar cheese

Shredded basil

1. Heat the Cannabis oil in a large saucepan. Add the leeks and cook until softened, about 10 minutes, stirring occasionally. Add garlic and thyme and cook for about a minute.

2. Stir in canned tomatoes. Add water and broth and simmer over medium heat for 45 minutes. Using a wooden spoon or potato masher, break up the large pieces of tomato. Stir in the yogurt and salt and pepper.

3. Heat the olive oil in a large skillet. Cook the bread slices in the oil until golden brown. Turn. Sprinkle with the cheddar, top with remaining bread slices and cook until golden on the other side and the cheese is melted. Cut in cubes.

4. Puree the soup in batches in a blender. Stir in the yogurt and salt and pepper. Divide the soup among the bowls, and top with the bread cubes and shredded basil.