At first, the idea of infusing a soup with cannabis was a bit ‘out there’ for us. After some debate, we decided that because there are so many light, cold, and fresh recipes, that it would be a great warm addition to any cannabis cooks recipe book for some added variety. Many of us have been nursed back to health from a cold, fever or flu with a hearty bowl of soup, packed full of vitamins, vegetables, a healthy broth and now, the healing powers of cannabis as well.
Because we’re infusing this soup with cannabis, you’re going to want to limit the number of servings you have. Even though it’s delicious depending on the cannabis you use, the THC content can have intoxicating effects which are not always what we want, from a bowl of soup.
For this recipe, we are going to be using a cannabis-infused butter recipe from Starbuds. Dosing edibles is an extremely individual task, below we’ve included a simple chart that can help you understand and decide your dose. If you’re new to consuming cannabis through edibles (food) it is always best to start low and go slow. We suggest keeping the dose for your vegetable soup low, that way, you can eat more of it without having to worry about your intoxication level.
What You’ll Need:
- Cup measures
- Spoon measures
- Large Pot
- Chopping knife
- Can opener
- 2 tablespoons olive oil
- 1 large potato
- 1 large carrot
- 1 medium onion
- 1 leek
- 2 celery stalks
- 2 cups of water
- 1 tablespoon minced garlic
- ¾ cup of red wine
- 1 tablespoon of red wine vinegar
- 1 6 oz can diced tomatoes
- 4 cups of vegetable stock
- 2 tablespoons of Worcestershire sauce
- 1 teaspoon oregano
- Black pepper and salt to taste
- 1 tbsp cannabis-infused butter, remember to check the dose chart and make sure you’ve made the appropriate calculations!
- Cut up all vegetables – Mince the onion and garlic, but keep everything else chunky.
- In a large pot on medium heat sauté the onion in olive oil for about 5 minutes or until translucent.
- Add chopped carrots, celery, leeks, and simmer for another 10 minutes. Turn heat to low, add the garlic and the ‘cannabutter’ and stir; after a minute, stir in the vinegar and red wine, and place back on low heat for 3 minutes.
- Add the potatoes, celery, tomatoes, water, and vegetable stock. Turn up the heat and bring to a boil. Cook for 10 minutes.
- Add oregano and Worcestershire sauce, cook for another 2 minutes until vegetables are tender.
Soups flavor gets better with time, but keep in mind, high heat can burn off cannabinoids in the cannabutter, taking away the potential benefits. To avoid this from happening, work quickly and remember to watch that the butter doesn’t burn, and the soup doesn’t boil longer than is necessary.
Garnish with Parsley or Thyme and you have the perfect, anti-inflammatory, relaxing, cannabis-infused vegetable soup. Who knew a traditional classic like a vegetable soup could benefit from some cannabis infusion. Feel free to take the liberty to add a few veggies or replace some, send us a picture so we can see the healthy, delicious creation you create with cannabis.