Cannabis Chupe (Shrimp Soup)
This version of chupe de camarones is made with easy ingredients found in any grocery store!
Servings: 6
Equipment
- Stove top
Ingredients
- ¼-½ cup cannabis infused olive oil
- 1 medium yellow onion diced
- 1 cup celery diced (about 5 stalks)
- 2 cups tomato puree
- 6 cups water
- 1/2 pound russet potatoes peeled and diced into ½ inch cubes
- 1 pound frozen shrimp peeled and deveined
- 1 tablespoon Italian seasoning
- 1 tablespoon dried parsley
- salt and pepper to taste
Instructions
- Heat the cannabis olive oil in a large soup pot over medium-high heat. Add the onion and celery and sauté, stirring often, 5-10 minutes, until softened.
- Add Italian seasoning, parsley, salt and pepper.
- Add the tomato puree and water and bring to a boil.
- Stir in the potatoes and simmer for 20-30 minutes, stirring occasionally, until potatoes are fork tender.
- Add the shrimp and cook until pink and opaque, about 3 minutes.
- Serve topped with a scoop of cottage cheese!
Video
Notes
Other great toppings include sour cream, Greek yogurt, and avocado slices!