Cauliflower soup with cannabis oil
This cauliflower soup is prodigiously good. Vegan and gluten-free, paleo-friendly and perfect for detoxing.
This recipe uses hemp and basil leaves to give an herbaceous, peppery taste. Hemp leaves provide the anti-inflammatory and neuroprotective properties of basil. THCA without having any intoxicating effect.
Cauliflower soup with cannabis oil
Preparation time : 1 hour
Number of people : 6
Dosage : 0mg THC, and only THCA
Ingredients
- 1 bowl of hemp leaves
- 1/2 bowl basil leaves
- 10 cL avocado oil
- 2 tablespoons ultra-virgin olive oil
- 1 shallot, chopped
- 3 garlic cloves, minced
- 1 bowl leek whites, thinly sliced
- 1 small cauliflower, chopped
- 100 cL vegetable stock
- 10g cashew nuts, soaked overnight
- 1 teaspoon salt
- 3 tablespoons chopped chives (optional)
Instructions
- In a bowl, blanch the hemp and basil leaves in boiling salted water for 10 seconds, then cool immediately in iced water and drain.
- Roughly chop the cannabis and basil leaves, remove excess water, place in a blender and add the avocado oil. Blend for 3 to 4 minutes.
- Strain through a cheesecloth or coffee filter. Pour into a clean bowl and set aside.
- Heat the olive oil in a large saucepan over medium heat and add the shallots, garlic and leeks. Cook until the leeks begin to melt. Add the cauliflower and sauté for 2 minutes.
- Add the vegetable stock and bring to the boil. Bring to the boil over medium heat and simmer for 30 minutes.
- Remove from the heat and add the cashews and salt. Pour the soup gradually into the blender and blend at high speed until smooth.
- Once all the soup has been blended, serve in bowls with a few drops of cannabis oil, chives and salt on top.
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