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Cream Of Cannabis Soup

Chilly nights call for a soup that soothes your tatsebuds and soul. This cream of cannabis soup will warm you up in more ways than one. 

Serves 6


  • 1 tbsp canna oil or butter
  • 1 tbsp regular butter
  • 2 medium potatoes, peeled and chopped
  • 1/2 tsp salt 
  • 4 cups chicken broth 
  • 2 large leeks 
  • 1/2 tsp pepper 
  • 1/2 cup whipping cream 
  • 500g asparagus 
  • spring onions for garnish


  1. trim the roots and leaves off the leeks, leaving only the white part and about 2 inches of the green. Rinse the leeks with water and split them lengthwise and slice crosswise.
  2. Sauté the leeks in the canna butter and butter combo for about ten minutes on low heat or until soft.
  3. Stir in the potatoes, add salt and pepper, and the chicken broth. Bring the soup to a boil.
  4. While this cooks, chop-up the asparagus and add it to the boiling soup.
  5. Reduce the heat of the burner and simmer, uncovered, for about ten minutes until all the vegetables are tender.
  6. Move the soup to a food processor or a blender and blend until pureed.
  7. Pour the soup back into a clean saucepan and stir in the cream, mixing thoroughly. 
  8. Garnish with chopped spring onion and serve warm.

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