Vegan Canna-Vegetable Soup

Vegetable Soup


1 tablespoon of olive oil

1 large leek (white part only), sliced

1 medium onion (yellow or white), diced

1 celery rib, diced

1 large carrot, peeled and diced

1 tablespoon of minced garlic

2 tablespoons of canna-oil

3/4 cup of red wine

1 tablespoon of vinegar (red wine, balsamic, or cider)

1 can (16.5 ounces) of diced tomatoes and their juice

1 tomato can (16.5 ounces) filled with water

4 cups of vegetable stock

1/2 small head of green cabbage,sliced

2 cups of chopped mixed vegetables

3 tablespoons of soy sauce

1 teaspoon of black pepper

1 teaspoon of dried oregano

NOTE: Add a cup of cooked pasta or rice to make it even more filling.


  1. In a large stockpot, heat olive oil at a medium-high temperature.
  2. Add leeks and onions. Stir constantly until they begin to brown (approximately ten minutes).
  3. Add carrots and celery; saute for another five minutes while stirring.
  4. Turn heat down to medium, and stir in the cannabis oil and garlic. Cook for one minute while stirring. Mix in wine and vinegar to scrape up bits from the bottom of the pot.
  5. Add vegetable stock, tomatoes, water, cabbage, and mixed vegetables. Bring to a boil, then lower heat to a simmer. Cover and cook for 10 to 15 minutes (until vegetables are tender). Add soy sauce, oregano, and pepper, and cook for an additional five minutes.
  6. Serve hot, and freeze any leftovers.