With cannabis legalized in Canada and 33 states in the U.S., people are coming up with all kinds of ways to use it. Sure, a lot of individuals still enjoy smoking and vaping, but others like all the new options. That includes making edibles, buying flavoured CBD oil, making cannabis topicals, and more.
Of the different methods to use cannabis, cooking has gained tremendous popularity. After all, people can add marijuana to just about anything. Depending on your preference, you can go with a product that produces euphoria or something that’s more for medicinal purposes. Regardless, the possibilities are endless.
Many individuals find that using cannabis to make soup yields fantastic flavours and effects. Instead of spending time trying to find excellent recipes, consider the ones provided below. Although it’s summer, that doesn’t mean you can’t start planning for the fall and winter months.
1. Cannabis-infused Chicken Noodle Soup
This is one of everyone’s favourites. It’s light yet hearty. Besides, who doesn’t enjoy a hot bowl of chicken noodle soup? Served with homemade bread or crackers and you’re all set.
- 1/2 pound chicken breast (cooked and chopped)
- 60 ounces chicken broth
- 1/2 cup celery (chopped)
- 1/2 teaspoon dried basil
- 1/2 cup carrots (chopped)
- 1/4 quarter cup peas
- 1/2 cup onion (chopped)
- 1/2 teaspoon dried oregano
- 1 tablespoon butter
- 14.5 ounces canned or homemade vegetable broth
- 1 1/2-cups egg noodles (uncooked)
- Salt and pepper to taste
- 6 drops of cannabis tincture
To make this yummy cannabis soup, melt the butter with cannabis drops in a large pot over medium heat. Then, add the chopped onion and celery, cooking for about five minutes. Next, add both the chicken and vegetable broths. Stir the ingredients.
Toss in the uncooked egg noodles, salt, pepper, carrots, chicken, and basil. After the mixture begins to bubble, turn the heat to low and simmer for about 20 minutes.
A couple of helpful notes for this cannabis soup: you can use cannabutter and drops of cannabis tincture for a little more kick. Also, you can add other ingredients if wanted. That’s what makes this marijuana soup so great is that you can customize it according to what you like.
2. Cannabis-infused Potato Soup
This is another cold-weather soup that’s hard to beat. This recipe calls for cannabis-infused milk, which is relatively easy to make. You can use the instructions below.
- 1 cup celery (diced)
- 1 cup onion (diced)
- 3 cups chicken bouillon
- 4 cups potatoes (peeled and cubed)
- 1/2 cups butter
- 6 tablespoons all-purpose flour
- 1 tablespoon dried parsley
- 1/2 teaspoon black pepper
- 2 cups cannabis milk
- 1 cup half and half cream
To make this cannabis soup, add celery, onion, potatoes, bouillon, pepper, and parsley to a large stockpot. Then, add just enough water to cover the vegetables. Cover and cook until the vegetables become tender. Remove the pot from the stove and set it aside.
Next, melt the butter in a smaller-sized skillet. Once fully melted, add the flour. Stir to make a paste. Add all of the cannabis milk at once and constantly stir over low heat until the mixture becomes smooth and thick. Add this to the pot full of chicken and vegetables. Then, pour in the half and half cream, stir, and serve warm.
3. Cream of Cannabis Soup
You’ve heard of cream of tomato, cream of celery, and cream of potato soup. So why not cream of cannabis soup? This herbal soup is delicious and nutritious. Best of all, it doesn’t take much time to make and it includes cannabis.
- 3 cups vegetable stock
- 1 cup broccoli (chopped into bite-sized pieces)
- 1/4 cup red onion (chopped)
- 1 cup celery (chopped)
- 1 tablespoon flour
- 2 cups heavy cream
- 2 cloves of garlic (finely chopped)
- A small handful of fresh coriander (chopped)
- Pinch of black pepper
For this recipe, you’ll need cannabutter, which you can make at home. As with cannabis milk, you can find a broad range of recipes. However, here’s one that you’ll enjoy.
Put the vegetable stock in a pot on high heat and add the broccoli. Cook for roughly five minutes. In a saucepan, melt the cannabutter. When ready, add the onion, celery, and garlic. Cook for about three minutes on medium heat until ingredients soften. Add the flour to this mixture, and stir well to slightly thicken.
Next, add the butter and vegetable mixture to the pot with the stock. On low heat, allow the soup to simmer for about 20 minutes. Add the heavy cream and simmer for an additional five minutes. After putting soup into individual serving bowls, sprinkle coriander and black pepper on top.
4. Cannabis-infused Tomato Soup
You’ll never go wrong with this cannabis soup recipe. The only way to make it better is to serve it with grilled cheese sandwiches.
- 52-ounce can of plum tomatoes (chopped into medium-sized pieces)
- 3 cloves of garlic (finely chopped)
- 1/2 red onion (chopped)
- 2 teaspoons salt
- 3 tablespoons balsamic vinegar
- 1 small handful of fresh coriander (chopped)
- 1/2 teaspoon ground black pepper
- Juice of 1/2 lemon
- 2 tablespoons Italian spice
- 1 small handful of fresh dill (chopped)
- 2 tablespoons feta cheese (crumbled)_
- 2 small handfuls of fresh cannabis leaves
- Cannabis-infused olive oil
Combine the tomatoes, garlic, salt, pepper, lemon juice, and Italian spice in a glass bowl. Set this aside for about an hour.
Then, put this mixture in a blender. Add the balsamic vinegar, red onion, and cannabis-infused oil. Process until everything is smooth.
In a shallow pan, place the cannabis leaves. Pour about 1/2 inch of boiling water over them and cover. Allow the leaves to steam for roughly five minutes.
Heat the ingredients from the blender in a saucepan on medium heat while stirring frequently. The goal is to get everything hot. Then, divide the soup into four serving dishes. Just before eating, split the steamed cannabis leaves into four equal sizes and place them in the bowls of soup. Top the soup with dill, feta cheese, and coriander.
Making Cannabis Milk
Here’s an easy-to-follow recipe for making cannabis milk.
- 1/4 ounces cannabis
- 4 cups whole milk
For this, you’ll need to decarboxylate the weed. To do this, line an oven-proof cookie sheet with tin foil. Then, spread the cannabis evenly on the surface. Place the marijuana in an oven set to 240 degrees Fahrenheit. Bake for 40 minutes. Then, let the cannabis cool. Next, finely grind or chop the cannabis.
Put the milk into a saucepan. Add the crushed marijuana and simmer on low heat between 60 and 90 minutes. Not only will you need to stir this occasionally, but also make sure the mixture doesn’t come to a boil. With the cannabis-infused milk cooked, strain it through a cheesecloth. Let it cool.
Cannabis-infused milk is great for making all kinds of soup recipes. However, you can use it to make ice cream, mashed potatoes, smoothies, omelettes, scrambled eggs, and much more.
Again, you can use the link provided or refer to this recipe for making cannabutter at home. You must first decarboxylate the marijuana flower to create the psychoactive effect. When smoking weed, this occurs automatically but not when making pot-infused butter.
Place coarsely ground marijuana on a baking sheet lined with parchment paper. Bake it at 240 degrees Fahrenheit for about 30 minutes. Every five minutes, stir the marijuana around on the baking sheet to activate it and give it a wonderful roasted flavour.
Supplies and Tools
- Mason jar
- Aluminum foil
- Baking sheet (with a slight lip)
- Strainer or cheesecloth
- Airtight container
- Rubber spoon or spatula
- 2 to 5 grams marijuana flower (you can increase or decrease the amount)
- 4 ounces salted or unsalted unclarified butter
Fill the Mason jar with the regular butter. Add the cooled decarboxylated cannabis. Place a lid on the jar, securing it tightly. Place the Mason jar with the ingredients in the center of a pan of boiling water. Cook this for three to five hours. During that time, you might need to add more water to keep the jar covered about three-quarters of the way. Always keep it boiling slightly.
When done, remove the jar and pour the contents into another Mason jar through a fine strainer or cheesecloth. This keeps waste material out of the cannabutter. To get every drop of the cannabis, push the flower material with the back of a spoon. Seal the jar tightly and store in the refrigerator until needed.
Bonus Cannabis Soup Recipes
The four recipes provided are among people’s favourites. However, if you like getting creative in the kitchen, you can always make more elaborate soups or even come up with concoctions yourself. To show how versatile marijuana is when making soup, here are two bonus recipes.
Vermont Canna-Cheddar Ale Soup
If you don’t know, Vermont has a reputation for producing the finest cheddar cheese in the world. So, if you love cheesy soup, this is a creamy, rich recipe you need to try.
- 4 slices bacon (cooked and crumbled into medium-sized pieces)
- 4 tablespoons cannabutter
- 1/2 cup onion (minced)
- 1/4 cup celery (chopped fine)
- 1/4 cup carrots (minced)
- 1/3 cup all-purpose flour
- 1 small bay leaf
- 12-ounce bottle of ale
- 2 1/3 cups of whole milk
- 14 ounce-can chicken broth
- 1 teaspoon dry mustard
- 1 pound sharp cheddar cheese (grated)
- Salt and pepper to taste
After making this soup, it’s likely to become your favourite. In a saucepan, melt the cannabutter over medium heat. Add the onion, celery, carrot, and bay leaf. Stir this constantly and cook for about five minutes until the vegetables become soft and translucent. Then, add the flour and continue stirring for three minutes.
Pour in the ale and stir for approximately two more minutes until the mixture bubbles and thickens. Reduce the heat to low and add the milk, dry mustard, and chicken broth. Whisk this until fully blended. Simmer for roughly 20 minutes, stirring frequently.
You’ll then add the cheese, constantly stirring until it melts. Make sure the soup doesn’t come to a boil. With the cheese fully melted and smooth, remove the pan from the heat and throw away the bay leaf. To serve, put soup in individual bowls, followed by garnishing each with bacon and more sharp cheddar cheese.
Butternut Squash Cannabis Soup
You can’t go wrong adding cannabis to butternut squash soup. It’s a winning combination. Thick, creamy, and delicious, this makes a great winter meal.
- 2-3 pounds butternut squash (peeled and seeded – meat only)
- 1 teaspoon vegetable oil
- 1 1/2 tablespoons cannabutter
- 1 tablespoon unsalted and unclarified butter
- 1 medium white onion (diced small)
- 1 small red pepper (diced small)
- 5 cups chicken broth
- Pinch of nutmeg
- Salt and pepper to taste
- Creme fraiche (optional)
- Sour cream (optional)
- Green onion (finely chopped)
In a large stockpot or Dutch oven, heat the butter and vegetable oil. Then, add the onion, red pepper, and a small pinch of salt. Sauté on medium heat until the onion is soft and translucent. This takes about eight minutes. Add the chicken stock and diced squash. Simmer the soup for around 20 minutes until the squash becomes tender but not mushy.
Turn the heat off, remove the squash with a slotted spoon, and put it in a blender. Pulse the squash until it turns into a puree. Then, put the squash back into the pot. Add the nutmeg, salt, and pepper. Add the cannabutter. Stir to incorporate it with the other ingredients for about five minutes.
For the last step, put the soup in serving bowls. To make this recipe a little fancier, you can add a dollop of creme fraiche or sour cream on top, along with a few pieces of finely chopped green onion. Who knew cannabis was so incredible?
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