How to make coconut cream soup with canna oil

Ingredients:

• 2 tbsp Canna Oil
• 2 cloves garlic, minced
• 1⁄2 red onion, finely chopped
• 1 celery stalk, finely chopped
• 1 cup shiitake mushrooms, sliced thinly
• 1.5 cups, vegetable broth
• 2 cans, coconut milk
• 2 small red chilli peppers, minced
• 1 fresh lemongrass stalk, top cut off and thinly sliced
• Small handful, Thai basil leaves
• Juice from 1 lime
• Sea salt and fresh ground pepper
• 1⁄2 cup red bell peppers, julienned

Instructions:

1. Head up the Canna Oil in a large pot and sauté the garlic, onion, ginger, celery and mushrooms until translucent – about four to six minutes.
2. Add the vegetable broth, coconut milk, chili and lemongrass stalks. Allow to simmer on a low heat for at least 10 minutes.
3. Add salt and pepper to taste. Add the Thai basil leaves and lime juice and serve garnished with julienned red bell peppers.

Recipes from medicalmarijuana.ca