Lunches in the back country, on hiking trails and canoeing lakes and rivers can be a challenge, especially holding to the desire to eat clean, healthy and nutritious food. It’s very easy to grab a handful of GORP or a piece of jerky, or even worse a candy bar. For me, nothing beats I nice big bowl of hearty soup. It’s fast and easy and packs a much bigger nutritional punch. Avoids the mid-afternoon BONK!
Soups also have the advantage of losing 63%-75% of the weight in the dehydration process.
- 1 Blue Lakota pumpkin, seeded, peeled and diced.
- 1 large sweet potato, peeled and chopped
- 1 large onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 large leek, chopped
- 4 cups homemade chicken stock
- 1 tsp. salt
- 1 tbsp. breakfast blend spice mix
- 1 tbsp. Coconut oil
- In a Dutch oven, melt coconut oil over medium heat. Add onions, leeks and jalapeño pepper and cook until tender, about 5-8 minutes.
- Stir in pumpkin and sweet potato.
- Stir in chicken stock and bring to gentle boil. Cook for 20-30 minutes or until pumpkin is soften.
- Stir in spice mix and salt.
- With an immersion blender, purée. Return to simmer for 10 minutes.
- Let cool to room temperature.
Place 1½ cups of cooled soup on the "fruit rollup" tray on your food dehydration. I use a 4 tray Excalibur.
Set the thermostat to the Fruits and Leathers setting and let it work its magic for about 8 hours. It should break into big chunks easily.
Once dry, let cool to room temperature, place chunks in blender or food processor grind into a powder. This helps the re-hydration process.
Store in zip locks or vacuum seal bags. I store all my back country meals in the freezer to prevent spoiling. Serves 1
NOTE: You can add 1 tbsp.of whole milk powder to the mixture. Makes the soup creamier, but it's optional.
Back Country Meal Prep
Bring 350ml (1½ cups, 12 oz.) of water to boil. Pour the contents into the pot and boil for 5-7 minutes, or until it looks like it did before you dehydrated it. Serve.