Cannabis-infused Recipe: Creamy Zucchini Soup

October 26, 2021   |   By "Aunt Sandy" Moriarty

Share This Article:

Aunt Sandy's Creamy Zucchini Soup


6 servings


  • large saucepan
  • blender
  • fine mesh
  • large strainer
  • masher
  • large bowl


  • ¼ cup loosely packed cannabis leaves (about 20 leaves) washed and stemmed, plus 6 more for a garnish
  • 1 teaspoon olive oil
  • 1 leek, well rinsed and sliced
  • 1 large yellow onion, chopped
  • 2 pounds zucchini, sliced ½ inch thick
  • 4 cups chicken broth
  • 2 tablespoons creme fraiche or sour cream, plus more for a garnish
  • ¼ teaspoon chili powder
  • pinch of salt


  • Heat the olive oil in a large saucepan over medium heat.
  • Add the onion and cook until it looks translucent, about 5 minutes.
  • Add the zucchini and cook another 2 minutes.
  • Then add chicken broth and fresh cannabis leaves
  • Reduce heat and simmer for 20 minutes with the lid on.
  • Pour the soup into blender and puree on high.
  • Pour soup through a strainer into a bowl, using a masher or hard spoon to push any lumps through.
  • Add the creme fraiche and chili powder and stir.
  • Add salt to taste.
  • Divide soup into bowls and garnish with a dollop of creme fraiche, a sprinkle of chili powder and a cannabis leaf.
  • Serve warm.

Store in an airtight container. Freezing is fine.

Share This Article:

About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

All posts by "Aunt Sandy" Moriarty