HEXO (NYSEMKT: HEXO) is a company everyone is suddenly paying a lot of attention to and there are a few different reasons why. For one, it’s shares have more than doubled so far this year making it a pretty hot new cannabis stock. HEXO is a top ranked company in the Canadian adult-use recreational cannabis market who formed a lucrative joint venture with well known beer maker Molson Coors Brewing in 2018 to develop cannabis infused drinks for the beverage market. Also in 2018, HEXO partnered with Greek medical cannabis operator “Qannabos” to manufacture and distribute medical cannabis in Europe. Wall Street analysts believe that HEXO is one of the best marijuana stocks currently on the market. With a market cap of $1.6 billion, they recently announced a buyout of Newstrike Brands for an all-stock deal valued at $263 million, which will add 1.8 million square feet of cultivation space to Hexo’s existing 579,000 square feet. The relatively low multiple gives Hexo stock one of the more attractive valuations among its peers. meaning people who missed out on cannabis stocks like Canopy Growth or Tilray may see Hexo stock as their second chance at the big time weed investment game. If the risk associated with this type of investing has you stressed, make this soothing summer soup and relax while you nourish the appetite with this infused gem of a delicious recipe. It’s all about balance after all.
Summer Pot Pepper Infused Soup:
Ingredients:
2 tablespoons cannabis infused olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
¼ cup dry white wine
1 cup vegetable or chicken broth
6 large red bell peppers, chopped into 1 inch pieces
2 tablespoons fresh thyme
½ teaspoon red pepper flakes
Salt and pepper to taste
Creme fraiche and thyme sprigs as garnish
Instructions:
In a large pot, heat cannabis olive oil. Add onion and cook for 6 minutes. Add garlic and cook for an additional 3 minutes. Stir in white wine, letting it cook down until most is gone. Add broth, peppers, thyme, red pepper flakes, and salt. Mix well, cover, and cook over medium heat for 30 minutes. Once peppers have fully softened, use an immersion blender or a food processor to puree the soup until no chunks remain. Pour in an additional capful of cannabis olive oil. Add salt and pepper as needed. Let the soup cool completely and serve with a dollop of creme fraiche and a sprig of thyme.
Patrick Ian Moore
