Making this healthy vegetable marijuana soup recipe gives you a great opportunity to clean out your refrigerator and use up all those small bits of vegetables that might otherwise go to waste.
Using soy sauce to salt the soup gives this vegan edibles dish a richer flavor. So much so that you'll never miss the meat, especially with the the different textures going on too.
Use Cannabis Concentrates to Infuse the Vegetable Marijuana Soup Recipe
I used decarboxylated kief to infuse this recipe. You could alternately use hash, wax, hash oils or rosin.
Vegetable Marijuana Soup Recipe Variations
- To make this soup heartier, but still vegan, add 1 cup cooked beans.
- Add 1 cup or so of cooked rice or pasta after cooking.
- Stir in 1/4 cup or so of nutritional yeast to add richness to the flavor.
- Non-vegans can stir in a tablespoon of grated Parmesan cheese to each bowl just before serving for a richer flavor.
- Non-vegetarians can use chicken or meat stock for a richer soup as well as stir in some cooked leftover chicken, pork, or beef.
A note about the Dosage for the Marijuana Vegetable Soup recipe!
This recipe will have about 80 mg THC per serving IF you used decarboxylated average kief (40% THC). That's a pretty big dose for most people so consider cutting in half or even quarters. When cooking with concentrates like this recipe uses, it is simply to simply add less.
To adjust the dosage up or down for your personal needs, and to reflect the strength of the kief or concentrates you are cooking with, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it, or use my handy dosage calculator tools that do all the math for you (see below).
More Marijuana Soups
Click here for a diverse collection of cannabis infused soup recipes for all tastes, all seasons, and all occasions.
Marijuana Soups: Hearty Vegan Winter Vegetable Soup
- 1 tablespoon olive oil or vegetable oil
- 1 leek large, thinly sliced, white part only
- 1 onion medium, yellow or white, finely diced
- 1 stalk celery large, finely diced
- 1 carrot large, peeled and finely diced
- 1 tablespoon garlic minced
- 3/4 cup red wine
- 1 tablespoon balsamic vinegar or cider vinegar
- 1 can diced tomatoes and their juice 16.5 ounces
- 1 can water 16.5 ounces (in other words, fill empty tomato can with water)
- 4 cups vegetable stock
- 1/2 head green cabbage small, thinly sliced
- 2 cups mixed vegetables chopped
- 3 tablespoons soy sauce
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 grams decarboxylated kief or finely ground decarboxylated hash
- Hot sauce to taste
- Heat olive oil over medium-high heat in the bottom of a large stockpot.
- Add leeks and onions and sauté until starting to brown, about 10 minutes.
- Add celery and carrots and sauté for another 5 minutes.
- Add garlic and cook for 1 minute.
- Stir in wine and vinegar, scraping up any browned bit in the pan.
- Add tomatoes, water, vegetable stock, cabbage and mixed vegetables.
- Bring mixture to a boil then lower heat to simmer for about 10 to 15 minutes or until vegetables are tender. Stir in soy sauce, pepper, oregano and kief or hash.
- Cook, stirring, until cannabis concentrate dissolves, about 2 minutes. Serve.
Decarboxylation & Dosing Kief and Hash* Be sure to decarboxylate the kief or hash first by placing it in an ovenproof dish and baking at 250 degrees F for 20 minutes. Click here to learn more about cooking with kief and hash.
**This dose is only a suggestion. For more PRECISE dosing, be sure to take my FREE online dosing class.