Marijuana Soups: Vegan Winter Vegetable Soup
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Marijuana Soups: Hearty Vegan Winter Vegetable Soup

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 10 1 cup each
Author: Cheri Sicard


  • 1 tablespoon olive or vegetable oil
  • 1 large leek thinly sliced, white part only
  • 1 medium yellow or white onion finely diced
  • 1 celery rib finely diced
  • 1 large carrot peeled and finely diced
  • 1 tablespoon minced garlic
  • 3/4 cup red wine
  • 1 tablespoon red wine balsamic, or cider vinegar
  • 1 can diced tomatoes and their juice 16.5 ounces
  • 1 tomato can water 16.5 ounces
  • 4 cups vegetable stock
  • 1/2 small head green cabbage thinly sliced
  • 2 cups chopped mixed vegetables
  • 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.  Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana.  For more PRECISE dosing, be sure to take my FREE online dosing class.
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