4 Delicious Soup Recipes with Cannabis

4 Delicious Soup Recipes with Cannabis  

There's nothing better than a warm soup on a chilly day - or any time, really. If you really want to try something new, try adding cannabis to your soup! Here are four delicious and easy weed soup recipes that will change the way you look at soup forever, in the best possible way!  

Are you tired of the same old brownies and space cakes? Take your edibles to a new level of deliciousness - with cannabis soups! Whether you prefer chunky, velvety, vegetable-rich or light soups, you can whip up a healthy weed soup with the following recipes - and you don't have to be a cannabis chef to do it!  

In this article, we share four delicious cannabis soup recipes for all types of soup lovers, along with easy instructions on how to make cannamilk and butter to ensure your weed soup is sufficiently psychoactive.  

Understanding Cannabis Soup 

The world of cannabis edibles is vast and ever-evolving. We're not disparaging the classic cannabis desserts, but for adventurous connoisseurs or those who love nothing more than a warm bowl in their hands, cannabis soup offers a unique edible twist. 

What is cannabis soup? 

Cannabis soup is basically a soup made with decarboxylated cannabis bound in some kind of fat, most often in the form of cannabutter or milk. 

Why put cannabis in soup? 

The beauty of cannabis soup is its versatility. From thick stew to Asian noodle soup, anything is possible, so all tastes and preferences can be catered for. Whether you want something hearty and filling or something light and simple, the possibilities are endless. 

You also get a powerful high as a reward! However, you should always be careful not to consume too much THC, because edibles are much stronger than inhaled cannabis and the effects last much longer. 

In fact, most of the THC you ingest is converted to 11-hydroxy-THC, which is much more psychoactive and can be overwhelming even in relatively small amounts. Because your cannabis soup will be so delicious, it may be difficult to enjoy it in moderation; however, it's important! 

The key to making cannabis soup 

Before you can start making cannabis soup, you'll need an edible cannabis extract. When making soups, this means you'll need to make either cannamilk or butter/oil. 

Make sure the cannabis is decarboxylated, i.e. "activated", so that it can develop its psychoactive effects. 

In addition, it is important to incorporate the cannabis into a fatty base, as cannabinoids are lipophilic - they bind to fat. This ensures that they are optimally absorbed by the body. 

Cannabis milk: A key element  

For particularly creamy recipes, we recommend extracting your cannabis in milk. With a few simple steps, you'll have a glass of cannabis milk ready in no time. If you don't want to use dairy products, there are also vegan alternatives.  

Here is a quick guide to making cannabis milk:  

1. Grind your cannabis – we recommend using about 0.5-1g of cannabis per ¼ litre of milk.  

1. Pour whole milk into a saucepan and heat over medium heat. Bring to a simmer, but do not let it boil.  

1. Add the ground cannabis to the milk and stir thoroughly. Let the mixture simmer gently for an hour, stirring every few minutes. Reduce the heat if necessary to prevent the milk from boiling.  

1. After an hour, turn off the heat and let the mixture cool.  

1. Pass the finished mixture through a sieve and cheesecloth – and you’re done!  

For vegans or people with lactose intolerance, this recipe can also be made with a milk alternative. Coconut milk is the best choice as it absorbs a higher concentration of cannabinoids than almond, soy or cashew milk.  

 

Cannabutter: A Staple for Psychoactive Edibles  

Cannabutter is an essential staple for making all kinds of edibles, and the best part is that making it is simple and straightforward.  

1. Preheat your oven to 110°C. Chop up your buds or trim. For 250g of butter, we recommend about 30-50g of plant material.  

1. Spread the ground cannabis on a baking sheet lined with parchment paper and place it in the oven for 30 minutes to decarboxylate.  

1. Heat the butter in a saucepan with a little water (to prevent it from burning). Once the butter has melted, add the decarboxylated cannabis and let it steep on low heat for 8-24 hours, making sure to add water every hour or so.  

1. When you are satisfied, turn off the heat and allow the mixture to cool. Pour the butter through a sieve and cheesecloth into a suitable jar. Place the jar in the refrigerator.  

1. Once the butter has cooled, it will separate from the remaining water. Pour off the water - what's left is ready-to-use cannabutter!  

For vegans, you can replace the butter with coconut oil.  

4 Delicious Recipes for Cannabis Soup 

Let us introduce you to four delicious and tried-and-tested canna soup recipes that are perfect to enjoy alone or to share with friends at get-togethers and dinner parties. 

All of these recipes call for cannabutter, but if you prefer cannamilk, you can substitute regular milk! 

A classic in a new guise: cannabis tomato soup  

Tomato soup is a classic, whether served on its own or in combination with carbohydrate and dairy delicacies. Refined with cannabutter, it becomes something truly special. 

Ingredients 

• 4 tbsp cannabutter  
• 1 onion, diced  
• 2 garlic cloves, chopped  
• 800g strained tomatoes  
• 250ml vegetable stock  
• 1 tsp sugar  
• 1 tsp dried basil  
• 1 tsp dried oregano  
• ½ tsp salt  
• ¼ tsp black pepper (or dried red chili flakes)  
• 60ml cream  
• Fresh basil leaves (optional)  

Tools 

• Large pot  
• Cutting board  
• Stirring spoon  
• Hand blender/mixer  
• Knife  

Instructions 

1. Melt the cannabutter in a large saucepan over medium heat.  

1. Add the diced onion and minced garlic to the pot and sauté for about 5 minutes, until the onion is translucent and the garlic is fragrant. Be careful not to let anything brown or burn.  

1. Pour in the pureed tomatoes and vegetable stock and add sugar, dried basil, oregano, salt and pepper. Stir well to combine.  

1. Reduce the heat and let the soup simmer for 20-30 minutes.  

1. Remove the pot from the heat and gently puree the soup in a blender or directly in the pot with a hand blender until smooth.  

1. Add the cream and return the pot to low heat. Let the soup simmer for about 5 minutes until the cream is fully incorporated.  

1. Remove the pot from the heat, let the soup cool slightly and enjoy it with croutons, cheese or other side dishes of your choice.  

Hearty and warming chicken and mushroom soup with cannabis  

This creamy chicken and mushroom soup is particularly wholesome and a bit decadent, but also nutritious.  

Ingredients  

• 225g chicken thighs, without skin and bones  
• 225g cremini mushrooms  
• 3 cloves of garlic  
• 1 yellow onion  
• 3 carrots  
• 2 stalks celery  
• 1 tbsp olive oil  
• 2 tbsp cannabutter  
• ½ tsp dried thyme  
• 30g flour  

• 1l chicken broth  
• 1 bay leaf  
• 125ml coffee cream  
• Kosher salt and black pepper  
• 2 tbsp fresh parsley (optional)  
• 1 sprig of rosemary (optional)  

 

Tools  

• Large pot  
• Cutting board  
• Small bowl  
• Whisk  
• Knife  

Instructions  

1. Cut the chicken thighs into small cubes. Slice the mushrooms, celery and carrots, dice the onion and chop the garlic.  

1. Heat the olive oil in a large saucepan over medium heat. Season the chicken thighs with salt and pepper and add them to the pan. Cook the pieces until cooked through and golden brown, about 3 minutes. Remove the chicken pieces and set aside in a small bowl.  

1. Add the cannabutter to the pot and let it melt. Add the diced onion, minced garlic, mushrooms, carrots and celery. Let everything cook until soft without browning. Add the thyme and let everything cook for a minute.  

1. Stir in the flour until combined and light brown in color. Add the chicken stock, bay leaf and chicken pieces. Stir constantly and allow the mixture to reduce slightly. Continue to cook, stirring, for about 5 minutes.  

1. Once the mixture has thickened, stir in the coffee cream and season with salt and pepper. Garnish the soup with parsley or rosemary and serve.  

Enjoy this delicious soup alone or share it with friends!  

Complex and delicious cheddar ale cannabis soup  

Cheese, cannabis, and ale—it's hard to imagine a better trio! This soup is a Northeastern classic that's guaranteed to be addictive.  

Ingredients  

• 4 slices of bacon  
• 4 tbsp cannabutter  
• 50g onion, finely chopped  
• 25g carrot, finely chopped  
• 25g celery, finely chopped  
• 1 bay leaf  
• 120g flour  
• 355ml Ale (one bottle)  
• 590ml milk (you can replace 100ml with cannamilk)  
• 400ml chicken broth  
• 1 tsp mustard flour  
• 450g mature cheddar cheese, grated  
• Salt and pepper to taste  

Tools  

• Large pot  
• Cutting board  
• Knife  

• Small bowl  
• Whisk  

Instructions  

1. Cook the bacon in a large saucepan over medium heat until crispy but not burnt. Remove and place on a small plate. Once cool, crumble into small pieces.  

1. Melt the cannabutter in the same saucepan over medium heat. Add the finely chopped onion, carrot and celery, as well as the bay leaf. Cook the vegetables, stirring regularly, for about 5 minutes until soft.  

1. Stir the flour into the vegetables and cook, stirring constantly, for about 3 minutes.  

1. Pour in the ale and continue stirring until the mixture thickens, about 2 minutes. Then add the milk, mustard flour and chicken stock. Bring the mixture to a simmer, stirring regularly.  

1. Once the soup is nice and smooth, remove the bay leaf. Gradually add the grated cheddar cheese and stir well until the cheese is completely melted and evenly distributed. Remove the pot from the heat.  

1. Garnish each bowl of soup with the crumbled bacon pieces and some freshly grated cheese.  

Enjoy this delicious soup alone or share it with friends for a special culinary experience!  

Hearty and nutritious vegetable cream cannabis soup  

If you're craving a flavorful, herbaceous, and vegetable-rich soup, try this creamy cannabis soup. Despite the many green ingredients (including cannabis), it also contains a good portion of crème double for a touch of decadence.  

Ingredients  

• 750ml vegetable stock  
• 150g broccoli, chopped  
• 2 tbsp cannabutter  
• 35g red onion, chopped  
• 150g celery, sliced  
• 1 tbsp flour  
• 500ml double cream  

• 2 cloves garlic, finely chopped  
• A handful of fresh coriander, chopped  
• A pinch of black pepper  

 

 

Tools  

• Large pot  
• Medium saucepan  
• Knife  
• Whisk  

Instructions  

1. Place the large pot on the stove over high heat. Add the vegetable stock and chopped broccoli and let everything cook for 5 minutes.  

1. Melt the cannabutter in another saucepan over medium heat. Add the chopped onion, celery and garlic and sauté for about 3 minutes.  

1. Stir in the flour until a thick mixture forms.  

1. Add the flour mixture to the large saucepan and bring to a simmer, stirring frequently. Once the mixture is simmering, add the double cream and cook for a further 5 minutes.  

1. Serve the creamy soup with chopped coriander and a pinch of black pepper.  

Enjoy this delicious and healthy soup alone or share it with friends!  

Fill your belly with comforting cannabis soup 

Now you have four ganja soup recipes to suit all cravings and preferences. If you've never thought about incorporating cannabis into a soup before, you certainly will now! We've only given a small glimpse into the world of cannabis soups, but we're sure that any of the recipes above will delight you. Which recipe makes your mouth water the most?