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.