About the Recipe
At the Wake'n'Bake Lounge, we believe in the power of soup to soothe, heal, and gather people around the table. Today, I share with you this distinct recipe for cannabis-infused vegetable soups, crafted not only to nourish but also to tell a story—a story woven with the warmth of tradition and the promise of comfort.
Ingredients
- 2 tablespoons cannabis-infused olive oil
- 1 leek, white and light green parts only, sliced
- 2 stalks celery, chopped
- 1 zucchini, chopped
- 1 cup chopped spinach
- 1 cup chopped kale
- 4 cups vegetable broth
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh dill for garnish
Preparation
1. In a large pot, heat the cannabis-infused olive oil over medium heat. Add the leek and celery, and sauté until soft.
2. Add the zucchini, spinach, and kale, and cook until just wilted.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15 minutes.
4. Stir in the lemon juice, and season with salt and pepper.
5. Puree the soup until smooth using an immersion blender.
6. Serve hot, garnished with fresh dill.