There’s nothing better than a delicious soup which gets you simultaneously sated and high. Generally speaking, soups have the reputation of being a demi-food, something that was once a food, but a string of unfortunate events turned it into a depressing mush. Haters gonna hate, that's just how the universe functions. The truth is, soups are absolutely delicious and are easy on the stomach. If you wish to combine cannabis-infused experiences with a tasty soup, here we present four recipes to get you started.

Before we jump in, cannabis soups are mostly going to be based on either cannabutter or canna-oils using olive oil or other vegetable oils. Using concentrates could also work, however, they would need to be diluted in oil or butter to have that perfect THC/soup distribution ratio. It’s important to note that cannabinoids can evaporate from the fats very easily when exposed to high heat; therefore, one should avoid frying cannabutter or canna-oil at high temperatures. The best way to make soups with cannabis is to sauté the vegetables on relatively high heat, and once they’re done, take them off the heat, add some canna-oil, and let the vegetables absorb the oil before cooking it. This prevents cannabinoids from evaporating due to high heat, the THC remains in the veggies, and the notorious fatty layer floating on top of the soup will be avoided. So, let’s begin this culinary endeavour.

WINTER VEGETABLE CANNA SOUP

For all vegetable-loving vegans, this soup is simply the best. It’s a “meaty” soup with potatoes, leeks, onions, cannabis, and many other veggies. This type of soup is usually made by using all leftover veggies to not waste precious food. The following recipe is delicious, but it doesn’t need to be followed to the point. You can make other variations of this soup if you wish.

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 large potato
  • 1 carrot
  • 1 onion
  • 1 leek, the white part only
  • 1 celery rib
  • ¼ cabbage
  • 2 cups of water
  • 1 tablespoon of garlic paste, or just minced garlic
  • ¾ cup of red wine
  • 1 tablespoon of red wine vinegar
  • 1 can of diced tomatoes
  • 4 cups of vegetable stock
  • 2 tablespoons of soy sauce 
  • Oregano
  • Black pepper
  • Canna-oil (dose-dependant)

Ingredients Vegan Cannabis Soup

INSTRUCTIONS

STEP 1

First, chop up all vegetables to the size you prefer, just be consistent. The exception is the onion, which needs to be finely chopped, and garlic, which needs to be minced.

STEP 2

Chop up the onion finely and sauté in olive oil (not canna-oil) in a large pot. The heat should be medium-high; you should hear the onion gently sizzle.

STEP 3

After around 5 min, add chopped carrots, celery, leeks, and sauté for another 10 minutes. Afterward, lower the heat significantly or place the pot on the side, throw in the garlic and canna-oil and stir; after a minute, stir in the vinegar and red wine, and place back on the heat.

STEP 4

Directly add the rest of the vegetables, tomatoes, water, and vegetable stock. Turn up the heat to a boil. Cook for 15 min, the vegetables should be tender.

STEP 5

Now, add the spices and soy sauce, cook for another 5 minutes, and serve while hot.

Winter Vegetable Canna Soup

GREEN CREAM SOUP

Green Cream could easily be the name of a superb cannabis strain; however, in this case, we’re referring to a super delicious and creamy cannabis-infused soup. It’s a tasty soup that makes you feel amazing.

INGREDIENTS

  • 3 cups vegetable stock
  • 1 cup chopped broccoli
  • ½ red onion, chopped
  • 2 stalks of celery, chopped
  • 1½ cups of heavy cream
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • Fresh coriander
  • Black pepper
  • canna-oil (dose-dependant)

Ingredients Green Cream Soup Cannabis

INSTRUCTIONS

STEP 1

Heat the vegetable stock in a large pot, add the broccoli, boil for around 6 minutes.

STEP 2

On another bruner, sauté the garlic, onion, and celery in olive oil. After 4 minutes, take the pan off the heat, insert your desired dosage of canna-oil, stir thoroughly, and pour the mixture into the big pot. Make sure to scrape up all the material from the sauté pan to get the maximum amount of canna-oil. Boil for 8 minutes.

STEP 3

Now, lower the heat, add the heavy cream, and let it simmer for 5 minutes before serving it hot. You can garnish the soup with coriander and black pepper.

Green Cannabis Cream Soup

TOMATO CANNA SOUP

A flavoursome tomato soup infused with our sweet marijuana is like... there are no words to describe this epic experience. It will transport your mind to Italy, where tomatoes thrive under the naked sky. The highs induced after consuming this soup will feel amazing, due to the smooth and filling sensation in your stomach. This recipe is slightly different from the others in that it requires the use of a food processor.

INGREDIENTS

  • 3 cloves of garlic
  • A splash of freshly squeezed lemon juice
  • 1.5kg of tomatoes, chopped into small pieces
  • 1 red onion, chopped
  • 1½ tablespoons olive oil
  • 1 celery stalk
  • 2 teaspoons of tomato purée
  • 1 small carrot
  • A handful of cannabis leaves (not necessary, but definitely a nice touch)
  • 1½ tablespoons feta cheese, crumbled
  • A splash of balsamic vinegar
  • 2 tablespoons of Italian spices (or a combination of dried garlic, peppers, tomatoes, oregano, marjoram, lovage, fennel, and cumin)
  • Canna-oil (dose-dependant)
  • Salt
  • Black pepper
  • Fresh dill

Ingredients Tomato Canna Soup

INSTRUCTIONS

STEP 1

In a big pot, cook the tomatoes, tomato purée, carrot, celery, lemon juice, garlic, salt, black pepper, and the Italian spices for 1 hour. The tomatoes should create a lot of liquid; if not, add some water.

STEP 2

While the soup is cooking, sauté the onion separately in olive oil for 10 minutes, then take off the heat. Wait for 20 seconds, add the canna-oil, mix it thoroughly, and add the onions into the soup.

STEP 3

Steam the cannabis leaves for 3–5 minutes in a separate pan right before serving the soup.

STEP 4

At the end of the 1 hour, add some vinegar and blend the soup in a food processor until it’s smooth and creamy.

STEP 5

After it’s blended and poured into bowls, add some crumbled feta, fresh dill, and ornament with a steamy cannabis leaf.

Tomato Cannabis Soup

CANNA MUSHROOM SOUP

Mushrooms and soups go together like cannabis and soups. Combining these two main ingredients will allow the consumer to experience a flavoursome and rich delicacy, filled with cream, love, and magic. It’s not a “shroom” soup, however, we don’t judge if some extra magic is sprinkled on top.

INGREDIENTS

  • 30g of shiitake mushrooms
  • 2 cups vegetable broth
  • 2 cups heavy cream
  • ½ onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • ½ tablespoon of flour (optional)
  • Salt 
  • Black pepper
  • Coriander
  • Cannabutter (dose-dependant)

Ingredients Canna Mushroom Soup

INSTRUCTIONS

STEP 1

Place the shiitake mushrooms with cannabutter in a pan over medium heat. The water from the mushrooms will prevent the cannabinoids from evaporating. Cook until tender, and drain everything aside. Make sure to get all those liquids in.

STEP 2

Sauté the onion in olive oil for 5 minutes over medium-high heat, add the garlic, heat for an extra 1 minute, and add the vegetable broth and the cream. Bring to boil and stir thoroughly to combine all the ingredients. You can add some flour to thicken the soup if you want.

STEP 3

After only 2 minutes, pour the soup into bowls, add the canna-infused mushrooms, sprinkle with some salt, pepper, and some coriander.

Mushroom Cannabis Soup

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