Roasted Vegetable Soup
Dehydrated roasted vegetables rehydrated into a thick bowl of soup. One pot, one boil.
- calories
- 420
- weight
- 3.2 oz
- cal / oz
- 131
- protein
- 11 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 10 min
- total time
- 12 min
- water
- 500 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Lunch
- Canister stove
- Alcohol / Esbit
- Liquid fuel
- Backpacking
- Basecamp
- Winter / snow
- Car camping
- Dairy free
- Nut free
- One pot
- Dehydrate ahead
- Shelf stable
- Basic
Ingredients
| Dehydrated roasted vegetables | 1 cup | butternut squash, carrot, onion, roasted with oil and spice before drying |
|---|---|---|
| Chicken bouillon | 2 tsp | vegetable bouillon works the same |
| Olive oil | 1 tbsp | dropper bottle |
| Instant potato flakes | 2 tbsp | thickener |
| Salt and pepper | to taste | |
| Crackers or crouton chips | 1 handful | packed separately, optional |
Method
- Boil 500 ml of water. Stir in the vegetables and the bouillon.
- Cut the heat, cover the pot, and wait ten minutes. The vegetables need that time to take water back.
- Bring it back to a simmer for a minute, then mash the softened pieces against the side of the pot with the back of your spoon until it thickens.
- Stir in the potato flakes if it is still thin. Add the oil, then salt and pepper.
- Crumble the crackers on top.
At home this is leftovers plus stock, blended. On trail there are no leftovers and no blender, so the roasting happens before the trip: toss squash, carrot, and onion in oil and spice, roast them, then dry them flat until they snap. Roasting first is the part worth keeping. It caramelizes the sugars, and that flavor survives the dehydrator, which plain dried vegetables do not.
The soaking time matters more than the boiling time. Dried roasted vegetables are dense and will stay gravelly if you rush them, so give them the full ten minutes off heat with the lid on. A spoon does the blender’s job well enough, and the potato flakes cover for whatever the spoon misses. The oil goes in last because it is most of the calories here and it does not need to be cooked.
Packing
Vegetables, bouillon, and potato flakes go in one bag. Crackers ride in a hard container or they arrive as dust.
Variations
- A scoop of red lentil flakes cooked in adds protein and thickens on its own.
- Curry powder or harissa stirred in at the end changes the whole bowl for almost no weight.
https://www.bowlofdelicious.com/roasted-vegetable-soup