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 coconut oil
- 1 sweet potato, peeled and cubed
- 2 carrots, peeled and sliced
- 1 parsnip, peeled and sliced
- 1 turnip, peeled and cubed
- 1 onion, chopped
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Pumpkin seeds for garnish
Preparation
1. In a large pot, heat the cannabis-infused coconut oil over medium heat. Add the onion and sauté until translucent.
2. Add the sweet potato, carrots, parsnip, and turnip. Cook for about 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minutes.
4. Stir in the ginger and turmeric, and season with salt and pepper.
5. Puree the soup using an immersion blender until smooth.
6. Serve hot, garnished with pumpkin seeds.