INGREDIENTS 3 cloves of garlic A splash of freshly squeezed lemon juice 1.5kg of tomatoes, chopped into small pieces 1 red onion, chopped 1½ tablespoons olive oil 1 celery stalk 2 teaspoons of tomato purée 1 small carrot A handful of cannabis leaves (not necessary, but definitely a nice touch) 1½ tablespoons feta cheese, crumbled A splash of balsamic vinegar 2 tablespoons of Italian spices (or a combination of dried garlic, peppers, tomatoes, oregano, marjoram, lovage, fennel, and cumin) Canna-oil (dose-dependant) Salt Black pepper Fresh dill
DIRECTIONS STEP 1 In a big pot, cook the tomatoes, tomato purée, carrot, celery, lemon juice, garlic, salt, black pepper, and the Italian spices for 1 hour. The tomatoes should create a lot of liquid; if not, add some water.
STEP 2 While the soup is cooking, sauté the onion separately in olive oil for 10 minutes, then take off the heat. Wait for 20 seconds, add the canna-oil, mix it thoroughly, and add the onions into the soup.
STEP 3 Steam the cannabis leaves for 3–5 minutes in a separate pan right before serving the soup.
STEP 4 At the end of the 1 hour, add some vinegar and blend the soup in a food processor until it’s smooth and creamy.
STEP 5 After it’s blended and poured into bowls, add some crumbled feta, fresh dill, and ornament with a steamy cannabis leaf.
