Recipes

A Midsummer Night’s Soup

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A Midsummer Night’s Soup

A couple of days ago, I added a bunch of thai basil, spearmint, and blueberries to my water and I just gushed with summer love. It was so darn delicious and such a sensory experience. Summer is the time to indulge in fresh herbs, veggies, and fruits.

Just every single day, ‘eat em up. In everything. Even your water!

This is exactly why I love fresh soup on summer nights. I live in the Bay Area, where July nights are still pretty chilly, so filling your belly with warm, light soup is a must. Plus, we have access to lots of local produce thanks to our incredible farmers up north, who are pretty darn good at what they do.

The best part about soup is the endless combinations you can create. I just go down to the farmers’ market and pick out all the pretty, plump, and hearty veggies and plop them in some light broth. This weekend included summer zucchini, squash blossoms, heirloom tomatoes, thai basil, spearmint, parsley, and a tiny bit of rosemary. I am still kicking myself for forgetting corn husks to add to my soup (my favorite), but that’s okay! It was still a delight.

So you know how they always say that soup tastes better the next day? I completely agree, but with summer soup, fresh is best! Cook up your soup in just 30-40 minutes, and then top it with lemon, herbs, and olive oil to make it really pop.

Check out the recipe below for your staples, but remember- this is your soup and your vision! Make it exactly how you envision your midsummer night’s dream soup. Cheers to a happy, warm belly.

Vegan, 45 minutes, serves 6

Ingredients:

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 celery stalk, cut into ½ inch pieces
  • 2 carrots, scrubbed, halved lengthwise, cut into ½ inch pieces
  • 32 ounce vegetable broth
  • Salt + pepper to taste
  • 1 small zucchini, halved lengthwise, seeded, cut into ¼ inch pieces
  • 1 summer squash, halved lengthwise, seeded, cut into ¼ inch pieces
  • 1 cup peas, freshly shucked
  • 1 large tomato, core removed, seeded, chopped into medium-sized chunks
  • 8 basil leaves (I chose thai), sliced into ribbons
  • 1 cup of pasta

Directions:

  • Heat oil in a large pot over medium heat, add onion, celery, carrot, salt and pepper. Cook until veggies are soft, about 10 minutes
  • Add garlic and cook for another 30 seconds
  • Stir in broth and water, and bring to a gentle boil
  • Stir in pasta and simmer until softened, about 10 minutes
  • Stir in peas and simmer for about 3 minutes
  • Stir in zucchini and tomato, and simmer until all veggies and pasta are tender, about 3-5 minutes.
  • Serve topped with ribboned basil, chopped parsley, lemon juice, and a drizzle of Pot d’Huile cannabis olive oil*.

*Olive oil story: I’d like to get personal for a little while, just so those who are on the fence can feel like they now have permission to act. A couple of weeks ago, my father was hospitalized for seizures. This was terribly scary because of his already fragile heart and overall poor health. So, being the nutrition-loving daughter that I am,  when he was finally home, I swooped in and bought him all kinds of fruits, veggies, herbs, and fish. I also brought over a ton of CBD products. One of these products was the Pot d’Huile CBD infused olive oil.

The reason I brought these options was because I knew he needed the CBD to heal. My father never really cooked until this health scare. Now I am helping him cook his meals more and am adding CBD to every one of his dishes. He absolutely loves it.

If you have a family member who is struggling with their health and you know CBD is an option, I urge you to speak up and talk about incorporating CBD into their meals. If you live in a state where THC is legal, I also encourage you to discuss a CBD:THC ratio, as this approach is more effective. If you’d like to reach out for advice on how to talk to your family about cooking with cannabis, please email me at hi@motherindica.com. I am so incredibly happy to help.


Erin Willis of Mother Indica

“I am a [cannabis-friendly] nutritionist, florist, and mother of a toddler boy, working to better myself and my family’s wellness, through nature, simplicity, and mindfulness. I’m here because I desire to help other mothers achieve their best selves, too.”

To book her services visit her at www.motherindica.com

 


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