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Soluble CBD makes for a super nutritious addition to your favourite winter warmers: soups, smoothies, porridge, hot chocolate… This week’s nourishing recipe was inspired by the wonderful Anna Jones whom we are big fans of at plant-based Mee HQ. This warming squash soup with a dash of tasteless Mee powder will leave you feeling restored on a darkening day.

SERVES 8

1 leek
1 red onion
2 carrots
2 sticks of celery
olive oil
2 medium sweet potatoes
1 medium butternut squash
3 sprigs fresh rosemary
1 pinch of red chilli flakes and 1 deseeded whole red chilli
1 tablespoon vegetable stock powder with 1 -2 teaspoons of Mee CBD Powder

METHOD

Fill and boil a kettle and get all your ingredients together. Grab your largest saucepan.

Wash and finely slice the leek, and finely slice the onion, carrots and celery. Pull the leaves off the rosemary sprigs and chop. Deseed and chop the red chilli

Heat a large pan on a medium heat and add a little olive oil. Once the pan is hot, add the chopped veg and fresh chopped chilli and cook for 10–15 minutes, until soft and sweet.

Meanwhile, peel the sweet potatoes and chop into large chunks. Deseed the squash and roughly chop into similar-size chunks (I leave the skin on, but if you like you could peel this too).

Make up your 2 litres of special Mee stock using one stock cube or your stock powder. Add the Mee powder to the hot stock and mix.

Once the vegetables are soft and smelling good, add the sweet potatoes, squash and spices along with your stock. Bring to the boil, then turn down to a simmer and cook for 30–40 minutes, until the vegetables are soft and falling apart, topping up with a little hot water from the kettle if it starts to look a little thick.

Serve topped with a little creme fraiche or vegan creme fraiche and a sprig of fresh rosemary.

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