The 4 Best Cannabis Soup Recipes

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.

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

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.

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)

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.