At this time of year when it gets extra chilly outside, a nice bowl of hot soup is the ticket! It’s perfect for those horrible cold days when your nose is all stuffed up and something nice and warm is more comforting than ever. This cannabis soup is deliciously prepared with vegetables and a special little hint of cannabis.
This recipe is so ridiculously easy to prepare that you’ll be dying to do it! This recipe serves 5 to 6 people.
- 1 spoonful of butter
- 1 spoonful of cannabutter (if you don’t have any, use two spoonfuls of normal butter and more buds)
- 8gr of cannabis flowers
- 1 zucchini
- 2 potatoes
- 3 cups of chicken stock
- Half a glass of milk
- 2 spoonfuls of oil
First, melt the butter and throw in the cannabis so that the THC can mix in with the fat and become absorbable to our digestive system without losing any characteristics. Once this is done, let it sit.
Next, boil the potatoes and the zucchini. Once boiled, mix with a blender or electric whisk until it’s creamy-like.
Then, add chicken stock to the zucchini and potatoes, as well as the milk and melted butter – mix well.
Lastly, once the resulting mixture has a thick, smooth texture, add in two spoonfuls of oil, salt and pepper.
Your soup is now ready! Don’t let it get too cold, and enjoy!
Keep in mind that you need to control the portion you have, as cannabis ingested is much stronger and it takes longer to have any sort of effect, so don’t get impatient or over-zealous.
Author: Ana Ibáñez
Translation: Ciara Murphy