I’m not a big fan of taking a mid-day lunch break in the back country. I prefer to grab a home-made snack, like a Ginger Coconut Fruit Bar, a couple Chocolate Chip Nut Cookies, or a piece of Camp Bread with some Sunbutter and keep on trekking. But on those days when the sun is shinning, the bugs aren’t biting and the breeze is just right, a little longer break is in order. Remember Rule #32 – Enjoy the little things.
- 1 large onion, diced
- 2 large sweet potatoes, peeled, diced
- 6 cups pumpkin, peeled, diced
- 2 tbsp. Masala powder
- 2 tsp salt
- 400ml coconut milk
- 700ml home made chicken stock
- 2 tbsp. Coconut oil
- In a large Dutch oven or stock pot over med-low heat melt coconut oil. Once melted add diced onion and sauté until translucent, about 3-5 minutes.
- Once onions have become soft, add sweet potato and pumpkin. Cook until pumpkin begins to soften, about 10 minutes, stirring often.
- When softened add Masala and salt, stir to coat. Allow to "mellow" for 5-10 minutes or until Masala becomes fragrant. To this add remaining ingredients, stir, reduce heat to low and simmer for 30 minutes.
- Using an immersion blender, whiz until smooth and lump free. Alternatively you can use a blender.
Is there anything better for a mid day meal in the back country than a hearty soup? I can't think of anything. So easy to make, quick to consume and of course, it's a comfort food.
Back country preparation is super easy. First allow the soup to cool down to almost room temperature. Once cool, pour 1½ - 2 cups of mixture onto the drying sheet lined dehydrator tray. Use the vegetable setting (125 degrees) for this soup and allow to dry for 10-12 hours, overnight usually will do it.
Once completely dry break into to small pieces and grind into a rough powder using your blender or food processor.
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.
- Coconut Fish Curry
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