Are you interested in making your own edibles, but don’t know any recipes? Well, we have a great Cannabis-Infused Kale Soup recipe to keep you warm and medicated throughout the cold winters.

This episode demonstrates how to make your own Cannabis-Infused Kale Soup, which is great for staying warm during the winter months. To view more and to see the full recipe, please visit our YouTube channel or our recipe page.


  • 2 tablespoons of butter

  • 2 tablespoons of Cannabis Infused Butter

  • 1 lb. (500 g) cooked turkey sausage links

  • 1 yellow onion, chopped

  • 4 garlic cloves, chopped

  • 2 tablespoons of each Rosemary and Thyme chopped

  • 1 red pepper, ribs and seeds removed chopped

  • 1 yellow pepper, ribs and seeds removed chopped

  • 1/4 cup all purpose flour

  • 1 large fresh tomato diced tomatoes with juices

  • 1 cup (7 oz./220 g) Quinoa

  • 6 cups (48 fl. oz./1.5 l) low-sodium chicken broth

  • 4 cups (4 oz./125 g) kale, stemmed and chopped

  • 1 cup sliced baby bella mushrooms

  • Sea Salt, to taste

  • Squeeze of lemon juice

  • Pinch of red pepper flakes

  • Freshly ground pepper

  • Grated Parmesean


  • Large stockpot
  • Knife and cutting board
  • Large mixing spoon



  1. Warm 1 TBSP of the butter into a large dutch oven or pot over medium heat.
  2. Add the sausage and brown all sides for about 7 minutes. Transfer to a paper towel-lined plate. Set aside.
  3. Add remaining butter and infused butter. Once it simmers, add the chopped onion, peppers, and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes. Add the garlic, rosemary and thyme. Cook until fragrant while stirring frequently, about 1 minute.
  4. Make the Roux: Add 1/4 flour to butter and vegetables, stirring constantly until vegetables and butter make a paste. Continue to cook for about 3 minutes. Flour will begin to brown into a golden color.
  5. Pour in the diced tomatoes and cook for a few more minutes while stirring often.
  6. Pour in the Quinoa and the broth. Add 1 teaspoon of salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise the heat to bring the mixture to a boil. Then partially cover the pot and reduce the heat to maintain a gentle simmer.
  7. Cook for 25 minutes, stirring occasionally, then remove the lid. Cut the sausage links into 1-inch (2.5cm) slices and return them to the pot. Add the kale and mushrooms. Continue simmering for 5 minutes or more until the kale has softened to your liking.
  8. Remove the pot from the heat. Stir in the 1 teaspoon of lemon juice. Taste and season with more salt and pepper until the flavors really sing. Note that you might need up to 1/2 teaspoon or more of salt depending on your vegetable broth and personal preference. Divide into a bowl and top with grate Parmesan cheese.


Note: Be sure to use a gram scale when using infused butter, potency always varies with each batch, however, WCM consistently tests ours at @ 9-8 mg THC/ gram.

Reminder: Foods prepared with canna-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

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