Sweet Potato and Apple Soup
At its heart, a good soup recipe always contains a little magic. This is the ingredient that allows it to transform old produce into new and exciting flavours, or turn chilly days into cozy comfort.
To strengthen the enchantment, we added sweet potatoes, parsnip, apples and cannabis, for a wholesome, satisfying, and deliciously bewitching blend.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 3/4 lbs sweet potatoes, peeled and cut into 1-inch dice
1 small parsnip, peeled and cut into 1-inch dice
2 garlic cloves, coarsely chopped
3 tbsp extra-virgin olive oil, divided
Salt to taste
1 tbsp extra-virgin olive oil
1 shallot, diced
1 tbsp ginger, diced
6 cups vegetable stock or low-sodium broth
1 cup apple cider
1 tsp green Tabasco sauce
Finely diced Granny Smith apple and minced parsley, for garnish
Optional infusion: 1 tbsp cannabis-infused olive oil per serving
Preheat the oven to 400°F. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, 2 tbsp olive oil and salt. Bake for 45 minutes, or until tender.
Meanwhile in a frying pan over medium heat, add the remaining olive oil and saute shallot and ginger until tender, about 10 minutes. Stir onto the baking sheet when the vegetables are done roasting.
In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan. Repeat with the remaining vegetables and stock. Add the apple cider and Tabasco and heat through. Season with salt and top with diced apple and minced parsley.
To infuse this dish with cannabis: top each serving with a tablespoon drizzle of cannabis-infused olive oil.