Canna-Bouillon: Your New Pantry Staple

This recipe doesn’t need much introduction. Do you know how you have vegetable bouillon in your fridge or pantry? Well, this is the same, except there’s weed in this.

The infused component here is Chef for Higher’s Extra Virgin Olive Oil. This recipe Yields ~60 cubes with a Dose of 3mg/cube. Added to soups, stews, or mixed into a sipping broth, canna-bouillon cubes are an easy way to get your daily dose of vegetables while throwing in a fun kick to your day!

INGREDIENTS

• 6 tablespoons of Olive Oil (180mg)

• 3.5 oz of Salt (or less, up to you)

• 2 Zucchini

• 2 Red Onions (White, Yellow, and any combination can be used)

• 1 Head of Garlic

• 3 Russet Potatoes

• 3 Carrots

• 3 Stalks of Celery

• 1 oz. Parsley

OPTIONAL

• 1 tablespoon of tomato paste

• Powdered Vegetables (Onion, Garlic, Peppers, etc.)

DIRECTIONS

• Wash and Chop your vegetables into small pieces.

• In a large skillet warm your oil, making sure it doesn’t get too hot. If it’s smoking, your heat is too high and the oil will burn.

• Over medium heat, sauté your onions until white. Then, add your potatoes and let them cook for 4-5 minutes, stirring occasionally.

• Once your potatoes are coated and slightly cooked, add the rest of your vegetables and let them cook on low heat for 20 minutes, stirring occasionally.

• Adding your salt, stir your vegetables and let them cook for another 20 minutes, uncovered.

• Using an immersion blender or food processor, blend your vegetables into a puree. Add your parsley

• On a large cookie sheet lined with parchment paper, spread your bouillon into an even layer about .5" thick.

• ALTERNATIVELY: Pour your bouillon into Gallon Ziploc bags.

• Freeze overnight. Cut into .5" cubes.

• These cubes can freeze for up to six months, and last one week in the fridge.