Friday, September 24, 2021
Home Cannabis Cannabis Leaf Caldo Verde 'Stoup' For A Comforting Day Indoors

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

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


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


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!


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