Caribbean Split Pea Soup with Salmon & Canna-Pumpkin Puree
In conjunction with the legalisation of cannabis in Canada, SeaWestNews brings you this Caribbean Split Pea Soup with Salmon & Canna-Pumpkin Puree
NOTES ON COOKING WITH CANNABIS FROM SEAWESTNEWS TEST KITCHEN
Fall is when the goodness of nature is harvested. The mere glimpse of an orange moon-like pumpkin heralds Autumn. Bubbling hearty soups, warm steamy kitchens and friends gathering around the dinner table is what makes life’s little moments a big deal.
Food is medicine and adding a regulated boost of herbal remedy in a recipe is good for the mind, body and soul. The following incorporates the bounty of fall vegetables, the healthy benefits of salmon, and the healing qualities of turmeric, ginger, cumin, and cannabis oil…to relax the brain, and sooth the body.
Caribbean Split Pea Soup with Salmon & Canna-Pumpkin Puree
For adults only. Gluten-free.
Active 45 min; Total 1 hr. 30 min; Serves 4. Sides; none required.
Step 1: Heat the oven to 400 degrees. Prepare the pumpkin for roasting.
Step 2: Prep your ingredients and make your soup.
Step 3: Add your dosages – rule of thumb start slow, and go low.
Canna-Pumpkin Puree
Ingredients:
1 medium pumpkin
¼ cup Greek olive oil
½ cup finely diced onions
1 thumb-size piece of fresh ginger, grated.
4 teaspoons Cannabis Olive Oil
1 tsp/5ml = 20mg THC (Cannalife, Indica Strain: Pink Bubba)
- Slice the top off, remove the innards, add ¼ cup olive oil and ½ cup finely diced onions.
- Replace the pumpkin “lid” and pop in the oven to roast for about an hour.
- Scrape out the cooked pumpkin flesh and drain the excess juice (retain liquid for the soup). Add ginger and blitz in a food processor.
- measure in the 4 teaspoons of Cannabis Olive Oil, give it a quick blitz, add salt and pepper to taste. Divide into 4 servings and set aside.
Caribbean Split Pea Soup
Ingredients:
2 tablespoons olive oil
1 tablespoon butter
1 cup thinly sliced leeks
1 tablespoon minced garlic
1 small Thai chili, smashed
1 teaspoon organic turmeric powder
1 teaspoon organic cumin powder
6 cups chicken broth, plus pumpkin juice.
2 cups cooked split peas (wash well, soak in water for 20 minutes before cooking)
2 cups diced potatoes
2 cups sliced carrots
½ cup chopped celery
2 handfuls spinach
salt and pepper to taste
4 servings fresh farm raised salmon fillets (wash and pat dry, set aside)
4 wedges lime
- Heat the olive oil, butter and leeks over low heat and sauté gently. Add the garlic and chili, turn up the heat to medium, and fast fry. Sprinkle the turmeric and cumin, stir well to give it all a quick roast.
- Pour in all liquids and the (drained) split peas. Stir well and bring to a simmer for 15 minutes.
- Add remaining vegetables and let the soup bubble for 20 minutes until cooked through.
- Use a ladle to gently place the salmon fillets into the broth, let it cook for an additional 5-7 minutes. Remove from the heat.
- Season with salt and pepper and divide into 4 servings. Top with one serving each of canna-pumpkin puree, place a wedge of lime on top of the pumpkin puree and serve immediately.
This allows diners to decide how much of each dose to consume, they can spoon out some of the puree, or go bold and mix it all in.
-Add a dash of lime juice to balance the flavours.
-Add more citrus to reduce “headiness”.
Diner 1 – 90-pound 27-year old female dancer with shoulder pain. Result: relaxed, less pain, felt a bit of a “heady vibe”.
Diner 2 – overworked 30-year old male singer. Result: 9 hours of uninterrupted sleep.
Diner 3 – 35-year old male, recreational marijuana user. Result: tingly relaxation, no headiness.
Diner 4 – mid-fifties male, corporate lifestyle, restless sleeper. Result: restful 7 hours of sleep. Woke up energized.
Related Links for Non-Cannabis Recipes:
Lime Salmon Recipe for a Low FODMAP diet
