Sunday, June 23, 2013

Spicy Peanut Butter Soup for Backpacking

Our planned trip got cancelled, but we still cooked like we were on the trail, and tried a new recipe: Spicy Peanut Butter Soup.  Most commercial soup mixes have dairy, msg or both which don't work for us, so I've been experimenting with creating our own.

Soup mix, Pretzel rolls and water.

Combine powder and water

 Stir and wait......

A delicious dinner

Spicy Peanut Butter Soup for Backpacking
inspired by Copperbadge
serves 4
1 large onion grated

3 large cloves of garlic minced 

2 carrots grated
2 potatoes grated or in peeled curls 

1-2 TBS vegetable oil 

1 tsp dried celery leaves
curry powder, ginger, and pepper to taste
 4 cups chicken or vegetable broth (32 oz)

6 TBS powdered peanut butter

* I used 1 sweet potato and 1 regular, I liked it - Birch asked for just normal potatoes next time

In advance at home

Saute the onion and garlic in oil until the onions are translucent.  Stir in the rest of the vegetables and spices, and let cook for a few more minutes.  Add broth, and simmer for about 15 minutes until vegetables are soft. Taste and adjust seasoning as appropriate. DO NOT ADD THE PEANUT BUTTER.

Let soup cool, dehydrate, and break into powder.  Combine soup powder and peanut butter powder in a bag for the trail.

On the Trail:

Combine soup mix and 4c water and heat until it is as hot as you'd like to eat, stirring well.  For a heartier meal you could add some bagged chicken. 

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