It is a challenge, but satisfying vegan soups can be done. And when you sit down to one of these big piping hot bowls of steaming comfort, you can feel doubly good, as none of these cannabis-infused vegan soups come with a side helping of guilt!
Full of flavors
I like to infuse my vegan soups by adding cannabis-infused oil, usually olive oil but any kind of neutral vegetable oil would also work, near the end of sautéing the aromatic vegetables and before adding stock and liquids.
Stir well so that the veggies absorb most of the oil before proceeding. This keeps your cannabis oil from getting too hot and destroying the THC while sautéing.
Making sure to coat the vegetables well with the oil before adding other liquids will also help avoid a big floating puddle of oil on the top of your finished soup. Yuck!
If you are making soups inspired by Asian, Indian, or Caribbean flavors, you can swap out infused coconut oil for olive oil when medicating the dish.
Tips for creative vegan soups
- Use a good quality, flavorful vegetable stock. Whether you make it yourself or buy it at the store, flavorful stock, not just water, is the backbone of any good soup.
- Look for vegetarian foods high in umami flavors to add depth to vegan soups. Umami is the relatively recent discovered fifth flavor element; sweet, sour, salty, and bitter being the other four. Often described as “savory,” some vegan examples of foods high in umami flavor are soy sauce, miso, mushrooms, tomatoes, carrots, and sweet potatoes .
- In order to develop flavors and textures, cook vegan soups in steps. Begin by sautéing aromatic vegetables like any in the onion family, garlic, celery, and carrots in a small amount of oil to bring out flavor.
- Add stock and other liquids and bring to a simmer. Add additional ingredients like other vegetables at appropriate intervals so they don’t get overcooked and turn to mush (unless that is your intention).
- For a pureed vegan vegetable soup, potatoes or sweet potatoes make a great natural thickener. Just add peeled potatoes with other vegetables when making the soup and cook until tender. Use a food processor, blender, or immersion blender to puree all the soup ingredients until smooth. Add a little creaminess if you like by blending in a little unsweetened coconut cream.
Magical Thai Vegan Soup
This comforting Thai-style soup is a great natural remedy if you’re battling a cold. The cannabis-infused oil is sure to boost your mood too!
Check the recipe out here.
Rice and Beans Soup
Long grain rice, garlic, and onion combine to make a kickass cannabis-infused soup.
Check the recipe out here.
Hearty Vegan Winter Vegetable Soup
Making this healthy soup 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.
I like to use chunks of winter squash, potatoes, green beans, kale, and whatever else might be on hand. Using soy sauce to salt the soup gives this meatless dish a richer flavor.
Yield: 10 Cups
- 1 tablespoon olive oil
- 1 large leek (white part only), thinly sliced
- 1 medium yellow or white onion, finely diced
- 1 celery rib, finely diced
- 1 large carrot, peeled and finely diced
- 1 tablespoon minced garlic
- 2 tablespoons cannabis infused olive or vegetable oil
- 3/4 cup red wine
- 1 tablespoon red wine, balsamic, or cider vinegar
- 1 can (16.5 ounces) diced tomatoes and their juice
- 1 tomato can (16.5 ounces) water
- 4 cups vegetable stock
- 1/2 small head green cabbage, thinly sliced
- 2 cups chopped mixed vegetables (see note above)
- 3 tablespoons soy sauce
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- Hot sauce to taste
- Heat olive oil over medium-high heat in the bottom of a large stockpot.
- Add leeks and onions and sauté, stirring constantly, until starting to brown, about 10 minutes. Add celery and carrots and sauté for another 5 minutes.
- Lower heat to medium and stir in cannabis oil and garlic and cook, stirring, for 1 minute. Stir in wine and vinegar, scraping up any browned bits from the bottom of 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, and oregano.
- Cook, for another 5 minutes. Serve hot.
This soup will keep for several days in the fridge. For longer storage, cool completely, package in individual portions, label, and freeze to enjoy later.
- Makes this soup heartier, but still vegan, by adding 1 cup cooked beans.Add 1 cup or so of cooked rice or pasta after cooking the soup.
- Add 1 cup or so of cooked rice or pasta after cooking the soup.Non-vegans might enjoy stirring in a tablespoon of grated Parmesan cheese to each bowl just before serving.
- Non-vegans might enjoy stirring in a tablespoon of grated Parmesan cheese to each bowl just before serving.
- Omnivores can use chicken or meat stock for a richer soup base as well as stir in some cooked leftover chicken, pork, or beef.
Cheri Sicard is the author of The Cannabis Gourmet Cookbook (2012, Z-Dog Media), and Mary Jane: The Complete Marijuana Handbook for Women (2015, Seal Press). She is a long-time cannabis activist and the founder and director of The Marijuana Lifer Project, an organization that advocates for prisoners serving life sentences for marijuana. Her blog is www.CannabisCheri.com.