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Simple Soup for the On-the-Move Adventure Seeker

Posted on January 3, 2016 under adventure seeking, bouillon and seasoning, camping, dairy free, gluten free, healthy, kosher, lactose free, outdoors, simple recipes

This article was adapted from a blog post by a Massel team member in Australia. Thanks for sharing your ideas and process with us. This recipe is perfect for hikes, ski trips, and other wintertime jaunts. Happy National Soup Month!

I do a lot of multi-day bushwalks (i.e., outdoor hikes). I have done numerous bushwalking trips around 100 miles long and up to 14 days straight, carrying all my gear. This takes a lot of energy and stamina!

When I finally get to camp at the end of a day, I am sore and tired and hungry. All my muscles are aching; all I want to do is to eat something really nutritious, then sleep. I know the food I eat is what helps my body recover and literally keeps me going.

One thing that keeps me ready to go throughout my trip is Massel’s line of bouillon. This is my secret ingredient to all my main meals. The stock cubes and seasonings add such a rich flavor to any dish, such as minestrone soup.

This soup is such a tasty treat out in the bush, or anywhere else you may be exploring around the world. There is no set recipe for minestrone soup, so really, the choices for ingredients are endless. This meal here has just under 2500kJ’s. It is easy to cook, so full of energy, nutritious, gluten-free and has a hearty flavor to boot. This dish is what I call ‘comfort food’ and it is just what a tired bushwalker needs.

Or, if you are not as adventurous as me, substitute the dried vegetables with fresh vegetables and the beef jerky with some bacon and cook it all at home.

Risoni ⅓ cup
Dried peas 1 Tbsp
Fried shallots 2 Tbsp
Dried mushrooms ½ cup
Vegetable flavor all purpose seasoning 1 tsp
Dried onion ⅛ tsp
Dried garlic ⅛ tsp
Italian herbs or dried basil ½ tsp
Ground chilli few pinches
Pepper few pinches
Beef jerky 25 grams
Sun dried tomatoes 3 each, 15 grams
Tomato paste 25 grams
Olive oil 1 Tbsp
Water 2½ to 3 cups

For the camp: In a pot add 3 cups of water then add all the ingredients, except for the tomato paste and olive oil. Soak this for a minimum of 10 mins to soften and rehydrate the vegetables. When the vegetables are ready, bring the pot to the boil and cook for 5 to 6 mins. Then add the tomato paste and cook for a further 2 to 3 mins. Pour soup into bowl and drizzle with olive oil; enjoy.

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For home: Fry half an onion, a clove of garlic and a rash of bacon in a pot with some olive oil for about 2 mins. Add 2½ cups of water and add the peas, shallots, mushrooms (plus any other fresh vegetable you want to add), all purpose seasoning, Italian herbs or dried basil, chilli and pepper. Bring the pot to the boil then simmer for 10 to 12 mins. Then add the tomato paste and cook for 1 to 2 mins. Serve with some ciabatta bread and shaved parmesan cheese.

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