DIY: CBD SOUP
Summer is not the season for hot soup. With the heat and humidity at a high point, the last thing we want to put in our bowl is something steaming. Soup is still plenty delicious, giving gourmands the great idea to eat soup cold. Gazpacho is a prime example of a popular chilled soup, chock full of fresh and healthful ingredients that hit the spot without the heat…except for those zesty spices, of course. But gazpacho isn’t the only soup that’s tasty at room temp or after refrigeration. These three recipes are simple to make, taste terrific, and also include CBD in the list of ingredients. Sounds strange to some, but you won’t notice any odd flavor, only the effect that CBD brings to the table, this time, quite literally. Each recipe requires a blender and makes two servings.
Chickpeas And CBDs
Chickpeas, also known as garbanzo beans, are protein-rich and filling. Their creamy quality makes them a bean-lover’s favorite, and they make for a beautifully blended soup.
Ingredients:
1 cup drained and rinsed chickpeas (canned)
¾ cup vegetable stock (chicken stock works well too for non-vegetarians)
2 hard-boiled egg yolks
2 tablespoons heavy cream or half-and-half
1 tablespoon apple cider vinegar
½ cup sautéed chopped Vidalia onion (cooled)
Salt and pepper to taste
2 droppers CBD oil/tincture (unflavored)
Blend all ingredients until smooth. If your soup is too thick for your preference, add more stock until perfect. Eat right away or chill for a few hours. Top with some extra chickpeas for texture. Serve with pita.
Spinach Parmesan “Pot” Purée
Spinach is high in iron, making it a terrific veggie for a CBD soup. Parmesan cheese never fails to please, so this combo is a no-brainer crowd pleaser.
Ingredients:
2 cups chopped spinach (cooled) (the results will be less than 2 cups once the raw spinach is cooked down)
¾ cup vegetable stock (chicken stock works well too for non-vegetarians)
¼ cup shredded parmesan cheese (use 3 tablespoons if grated)
2 tablespoons chopped green olives
2 tablespoons heavy cream or half-and-half
1 tablespoon dried parsley
Salt and pepper to taste (the cheese will be salty, so taste before adding extra salt)
2 droppers CBD oil/tincture (unflavored)
Blend everything until smooth. If you’d like to add some protein, top with shredded chicken or cubed tofu. Serve as is or chilled. Don’t forget some bread for delicious dunking.
Chilled CBD Chili
This soup is chunky like a chili, but you won’t need to heat it up when you’re hungry.
Ingredients:
¾ cup diced canned tomatoes (no salt added)
2 tablespoons diced jalapeno pepper
¼ cup drained and rinsed black beans (canned) (plus another ¼ cup set aside)
¼ cup drained and rinsed kidney beans (canned) (plus another ¼ cup set aside)
2 tablespoons tomato paste
¾ cup vegetable stock (chicken stock works well too for non-vegetarians)
3 large diced button mushrooms (raw)
2 stalks diced celery
Salt and pepper to taste
2 teaspoons cilantro
1 tablespoon lime juice
1 teaspoon paprika
2 teaspoons tabasco sauce
¼ cup shredded cheddar cheese
2 droppers CBD oil/tincture (unflavored)
Combine all ingredients aside from the “set aside” beans and the cheese. Blend until smooth, then stir in the extra beans and top with the cheese. Serve with tortillas or corn chips.
Of course, if you’re in the mood for a hot soup, pop in the microwave or simmer on the stove top. These soups are delicious no matter the temperature. Enjoy! Stay tuned for more CBD recipes to come.
By: Melissa A. Kay