Cauliflower-celery-cannabis soup

Cauliflower Celery Cannabis Soup - or BSCS for short.

Our wonderful vegan cauliflower-celery-cannabis soup with roasted garlic fits perfectly into our menu and is further refined by the roasted shiitake mushrooms. The use of cannabis oil gives it that special touch and depending on how much you use, you can control the effect. If you serve the soup as part of a menu, you should be careful with it.

Roasting the garlic is a very important step, as it creates a mild, creamy contrast to the strong celery note. Since our vegan soup does not contain any dairy products, the roasting of the garlic is essential. However, this can be prepared a day in advance, so that this step is not necessary during the actual preparation.

Ingredients:

• 2 large garlic bulbs
• Olive oil
• Cannabis oil
• 1 onion
• 1 cauliflower
• 1 celery root
• 1,4 L water
• 1 tsp tamari sauce
• 350g fresh shiitake mushrooms
• Pepper
• Salt

Preparation:

Roast garlic

First, roast the garlic. This can also be done 1 to 2 days before the soup is actually prepared. To do this, cut a layer about half a centimetre thick from each of the two garlic bulbs and drizzle each bulb with about 1 tsp of olive oil. Then wrap each bulb first in a layer of baking paper and then in aluminium foil and seal well. Roast the "garlic packets" in a preheated oven at 200°C for about an hour until they are golden brown and soft.

Roasted shiitake mushrooms

Remove the stalks from the shiitake mushrooms, slice the mushrooms thinly and lay them out on a baking tray lined with baking paper. Then drizzle the mushrooms with 3 tbsp olive oil and sprinkle with freshly ground pepper and salt. Then roast the mushrooms in the oven preheated to 200°C for 15 minutes, turn the mushrooms over and roast for another 5 minutes until they start to brown. Remove the mushrooms from the oven and leave to cool. The roasted shiitake mushrooms should be used within a few hours, otherwise they will become soft.

Preparation of the Cauliflower Celery Cannabis Soup

First, dice the onion and fry it in a large 2 pot with 2-3 tbsp olive oil and a little salt over medium heat until golden brown. Next, cut the cauliflower into 3cm pieces and the peeled celery bulb into 1cm cubes and add to the sautéed onions along with the water. Stir everything well, bring to the boil and simmer at low temperature with the lid closed for 15 to 20 minutes until the vegetables are soft but not falling apart.

Then stir in the tamari sauce and remove the pot from the cooker. Squeeze the roasted and cooled garlic cloves from the bulb and add them to the soup together with 3-4 tbsp. cannabis oil. Then blend the soup with a hand blender until it is silky smooth. Season the vegan cauliflower soup with fresh pepper and salt and garnish with the roasted shiitake mushrooms.

Go back to the complete cannabis Christmas menus here: