Infused Kitchen: Cannabis-Infused Winter Minestrone Soup
Cannabis-Infused Winter Minestrone Soup
Hello, fellow food enthusiasts and cannabis connoisseurs! As we embrace the heart of winter, there’s no better way to find warmth and comfort than with a bowl of homemade soup. Today, Patients is elevating a classic winter favorite – minestrone soup – with a unique and therapeutic twist by infusing it with cannabis. Our Cannabis-Infused Winter Minestrone Soup, brimming with winter squash, carrots, kale, and more, is not just a treat for your palate but also a way to enjoy the calming and medicinal benefits of cannabis. As always, it’s crucial to check your local laws regarding cannabis use and to consume responsibly.
With the legalization of adult use marijuana in Missouri, the popularity of cannabis-infused cooking is on the rise. While edibles have longe been a staple in consumption, elevated cooking and the popularity of infused dining parties has led to more adventurous takes on traditional dishes.
Cannabis-infused dishes also offer potential health benefits, such as pain relief, anxiety reduction, and sleep improvement. Infusing cannabis in a soup allows for gentler and more sustained effects than smoking, offering a comforting and therapeutic experience. Plus, it’s a delightful way to keep warm during the cold winter months!
Our winter minestrone soup is infused with cannabis through a measured amount of cannabis-infused olive oil, ensuring each serving contains an appropriate dose of 10mg THC. Packed with hearty vegetables like winter squash, carrots, kale, green beans, peas, tomatoes, and barley, this soup is both nutritious and satisfying.
- 2 tablespoons cannabis-infused olive oil (totaling 60mg THC)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup winter squash (butternut or acorn), peeled and cubed
- 2 carrots, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 1/2 cup barley (pearled or hulled)
- 2 cups kale, stems removed and leaves chopped
- Salt and pepper, to taste
- Optional: Parmesan cheese for garnish
- Herbs: bay leaf, thyme, or Italian seasoning
- Cannabis Oil Sauté: In a large pot, heat the 2 tablespoons of cannabis-infused olive oil (60mg THC) over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Adding Vegetables: Add the cubed winter squash and diced carrots to the pot. Cook for about 5 minutes, stirring occasionally.
- Soup Base: Stir in the green beans, peas, and diced tomatoes with their juice. Mix well.
- Broth and Barley: Pour in the vegetable broth and add the barley. Bring the soup to a boil, then reduce to a simmer.
- Seasoning and Simmering: Add bay leaf, thyme, or Italian seasoning, along with salt and pepper to taste. Simmer until the barley and vegetables are tender.
- Kale Addition: A few minutes before serving, stir in the chopped kale and cook until it’s wilted.
- Serving: This recipe yields approximately 6 servings, each containing about 10mg of THC. Be mindful of the portion size to ensure each serving contains the intended amount of THC.
This Cannabis-Infused Winter Minestrone Soup is ideal for those cold winter days when you need both physical warmth and mental relaxation. The key to enjoying cannabis-infused dishes is to manage the dosage carefully – start low and go slow. The potency of cannabis can vary, and the effects of edibles can take longer to manifest compared to other consumption methods. Always start with a small portion to gauge your tolerance, and remember to consume responsibly.