Cooking with Cannabis

Elevating a Staple Soup to a Higher Plane

by: Abby Read

Photos by: Chef Sebastian Carosi

Nothing says fall like a good bowl of soup. This year, steer away from the tired combo of grilled cheese and tomato soup and instead dip your spoon into something a little leafier. In the recipes below, Chef Sebastian Carosi from the Pacific Northwest and the Bergin Hunt & Fish Club catering company shares his cannabis creation tailormade for cold, cozy nights.

Oven Melted Heirloom Tomato Soup (Serves 8)
3 lbs. organic heirloom tomatoes (cut in half around the equator)
1 large organic sweet onion (peeled, cut in sixths)
8 cloves fresh organic garlic (peeled, crushed)
2 organic red bell peppers (cut in quarters and seeded)
1 large organic carrot (peeled, cut in fifths)
1 tsp. dry fennel seeds
¼ cup organic extra-virgin olive oil
1 cup fresh organic basil leaves
2 quarts water, vegetable stock, or chicken stock (use more if needed to thin soup)
1 tsp. chipotle adobo (the pureed contents of a can of chipotles in adobo)
2 Tbsp. Jacobsen Salt Co. Hand-Harvested Pure Flake Sea Salt
1 tsp. freshly cracked black pepper
¼ cup sun-dried tomatoes (dry pack)
4 packages Ruby Cannabis Sugar (10mg CBD and 10mg THC per packet)

Preheat oven to 200 degrees. Lay the tomatoes on a lined baking sheet, cut side up, with the garlic, onion, bell peppers, and carrot pieces. Drizzle with extra virgin olive oil and season with salt and pepper. Cook for 2 hours, then transfer to a medium stock pot with all remaining ingredients except the Ruby Cannabis Sugar and basil. Simmer for 30–45 minutes, then remove from heat and let sit for 15 minutes. Add basil and cannabis sugar. Puree soup and add more liquid for desired consistency. Serve hot and top with Nasturtium and Fresh Cannabis Leaf Pesto (see below).

Nasturtium and Fresh Cannabis Leaf Pesto
3 cups nasturtium leaves
1 cup nasturtium flowers
1 cup fresh cannabis fan leaves
1 cup organic basil leaves
1½–2 cups extra virgin olive oil  (more or less depending on your desired consistency)
1 bottle Fairwinds Cannabis CBD Companion Tincture (100mg CBD and 20mg THC per bottle)
6–8 fresh organic garlic cloves (peeled and crushed)
½ cup toasted walnuts
1 cup toasted pistachios
1½ cups grated parmesan
1 Tbsp. Jacobsen Salt Co. Hand-Harvested Pure Flake Sea Salt
1 tsp. freshly cracked black pepper

Wash cannabis and nasturtium leaves. Let dry and roughly chop. In the bowl of a food processor, add nasturtium leaves, cannabis leaves, nasturtium flowers, basil leaves, nuts, salt, pepper, cheese, garlic, and the CBD tincture to a food processor and pulse until mixed. Add in olive oil until desired consistency is reached. Refrigerate in an airtight container.


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