Cannabis Leaf Caldo Verde ‘Stoup’ For A Comforting Day Indoors

This one-pot meal is tailored for that quintessential lazy winter day

Photo by Chef Sebastian Carosi

At the end of every growing season, be it vegetable season or the end of cannabis season, certain things make themselves very clear: Garden chores are finished for the year, there is an abundance of fall and winter crops, and it’s damn near winner. Better use up them veggies!

For me as a farmer, grower and chef, the combination of a soup and a stew — a stoup — is incredibly warming for the body and nourishing for the mind, body and soul. It’s almost custom-made, tailored for that quintessential lazy winter day indoors. Caldo verde, a centuries-old potato, kale and Portuguese sausage soup, feels both decadent and extremely healthy. The rustic bold flavors and chunky texture go well with a crusty loaf of artisan bread and the fresh cannabis leaves add a slightly peppery bite to the overall combination of earthy flavors used in this one pot meal.

Cannabis Caldo Verde

prep time: 15-20 minutes

cook time: 1 hour

yield: 4-6 servings

total thc/cbd: 10mg thc per bowl of stew (increase the dosage by adding more tincture)

equipment needed: cutting board, chef’s knife, hand held immersion blender, medium stack pot

INGREDIENTS

4 Tbsp neutral flavored vegetable oil

1 ½ sweet onions (peeled, medium diced)

10 cloves garlic (crushed + rough chopped)

6 medium white potatoes (medium diced)

2 quarts organic blonde chicken stock

2 quarts water

1 lb linguisa sausage (cut into ½ inch rounds)

4 Tbsp  sea salt flakes (I prefer Jacobsen)

1 Tbsp fresh cracked black pepper

½ tsp red chili pepper flakes

2 lbs organic kale (rinsed + rough chopped)

½ quart fresh cannabis fan leaves (rinsed + rough chopped)

1 bottle THC tincture (I prefer Fairwinds Lifestyle…indica or sativa, 1 dropper per soup = 10mg TCH)

Photo by Chef Sebastian Carosi

Related: How To Make Your Own Cannabis Tomatillo Salsa Verde Just In Time For Winter Hibernation

DIRECTIONS

In saucepan sweat onion & garlic in oil (4 min) add potatoes cook 4-6 minutes stirring. Add the water, stock, salt and pepper, chili flakes and bring to a boil. Simmer 30-40 minutes when potatoes are done add one big handful of kale and slightly purée soup with handheld immersion blender (do not purée all the way). In a separate pan cook sausage until it has released some of its fat (about 8 minutes), drain and set aside. Add sausage to soup and simmer an additional 15 minutes. Just before serving, stir remaining kale and cannabis leaves into the soup and simmer 5-8 minutes until greens are tender. Adjust seasoning to taste. Serve warm in a bowl with a soup spoon. Drizzle drops of the THC tincture and serve with a crusty chunk of bread. Enjoy!

Like what you see? Subscribe to our Editor's Choice Newsletter and get the best of The Fresh Toast, chosen by our Editor-In-Chief, delivered right to your inbox!
  • Privacy

    The Fresh Toast collects and stores submitted private information in accordance with our User Agreement.