Summer has dwindled into fall and the temperatures are dropping. Sassy Chorizo Vegetable Soup is one of my favorite culinary creations that will keep you warm in these colder months.

So much emphasis gets put on sweet medicated edibles, I wanted to share a savory option.

Here’s What You Need:

1 cup diced leeks

1 cup diced fennel bulb (I like to strip the greens off the fennel stalks, fine-chop them, and mix them with the oregano/thyme from below)

2 cups diced white onion

5-10 garlic cloves, depending on size

1 cup diced celery

1 cup diced carrots

2-4 bay leaves, depending on size

6 oz can tomato paste

2 quarts chicken broth (or chicken stock if you have it)

1 lb chorizo (I go for ground chorizo over the stuff in sausage casing, I think it cooks better. Substitute a less spicy meat if that is your preference)

¼ cup tarragon vinegar

2 tsp fresh chopped thyme (use 3-4 tsp if using dry thyme)

2 tsp oregano

salt and black pepper, add to desired flavor

Optional: Hot sauce (depending on how spicy you like it)

Optional: 1-3 tsp of cannabutter (straight butter for non-medicated) to each bowl served

How to Make Medicated Sassy Chorizo Vegetable Soup:

Slightly render the chorizo (cook on medium heat until the meat is fully cooked and the fat has cooked out), with a slotted spoon, then remove the meat from pan.

Caramelize hard veggies (leeks, onions, celery, fennel bulb, carrots) in the remaining fat. You want the veggies to be nice and caramel colored. Deglaze with tarragon vinegar. Cook off the liquid to almost dry. Add broth, tomato paste and herbs/spices/salt and pepper.

Return the meat to the soup. Bring to a fast boil, then turn down to simmer for eternity! (Seriously, the longer this soup stews, the richer the flavors will become).

For some extra decadence and/or a great way to medicate this soup, add a knob (1-3 tsp) of butter/cannabutter to each bowl served. Let it dissolve in the heat of the soup and enjoy! The savory and spicy flavors of this soup mask the grassy cannabutter flavors very well.

Check out other posts from Weedist’s Great Edibles Recipes series!