Green soup infused with cannabis (Caldo Verde)

Published May 16, 2023 09:00 a.m. ET
Unsplash / Farhad Ibrahimzade

Caldo Verde aka Green Soup is a Portuguese dish that's comforting, delicious, and easy to tweak to personalize the flavor experience and suit any pallet. It's a creamy, hearty soup made with a generous portion of potatoes, kale, onions, and garlic, and it’s often served with thin slices of chorizo sausage on top. With the addition of cannabis, this classic recipe is sure to deliver a taste and effects you’ll never forget.

Tips and tricks

  • Use high-quality ingredients for the best flavor.
  • Use a cannabis strain known for producing your desired effects.
  • Be sure to properly decarboxylate your cannabis.
  • If you prefer a smoother textured soup, simply puree the mixture with an immersion blender before serving.

A cannabis-infused green soup recipe

Caldo Verde has a bright color and smooth texture with an exotic sweet and savory taste. Adding cannabis to the dish brings out a subtle earthy flavor preceded by a deeply relaxing effect that makes it perfect for a cozy evening in.

Preparation time: 15 minutes

Cooking time: 30 minutes

Calories: 250 per serving

Servings: 6-8


  • 1 pound of potatoes (peeled and diced)
  • 1 bunch of kale (de-stemmed and chopped)
  • 1 large cooking onion (chopped)
  • 2 garlic cloves (minced)
  • 6 cups of chicken or vegetable broth
  • ½ cup cannabis (decarboxylated and finely ground)
  • ½ cup heavy cream
  • Salt and pepper (to taste)


  • Large pots (2)
  • Immersion blender (optional)
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons


  1. In a large pot saute the onion and garlic over medium heat until tender, approximately 5 minutes.

  • Add the broth and potatoes to the pot turn up the heat and bring the liquid to a boil.

  • Reduce the heat to low, cover the pot with a lid, and leave the soup to simmer for 20-25 minutes, or until the chunks of potato are soft and tender.

  • Blanch the kale in a separate pot of boiling water for 2 minutes, or until the leaves soften. Drain the liquid, and set the blanched kale aside for now.

  • Pour the cooked potato base into an immersion blender and puree the mixture until it’s smooth and lump free. If you don’t have a blender, skip this step.

  • Once the soup is creamy and smooth add it back to the pot with the blanched kale, heavy cream, and decarboxylated cannabis.

  • Stir the soup well, and cook it over medium heat for 10 minutes, or until the ingredients are heated all the way through.

  • Season the soup to your liking with salt and pepper.

  • Ladle the soup into bowls and enjoy!

    Storage recommendations

    Once the soup has cooled transfer any leftovers to an airtight container and then put them in the fridge where they will keep fresh for 3 days.

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