Week 31 -- Cheezy Broccoli Soup Powder

This week begins a three-week series of soup powders.  When this blog post goes up, I will be somewhere in California or Nevada on a bus tour.  This tour company involves sleeping out and cooking communal meals.  They say that most of the meals are vegetarian, but with my allergies it's safer for me to prepare my food separately.  I don't expect there to be an abundance of cooking equipment, and I don't want to spend my whole trip cooking, so I am bringing some soup powders I can just supplement with fresh vegetables on the trail.

This is similar to my broccoli cheese soup, but it's simpler to make and has beans instead of nuts. 

After making the soup, you can eat it fresh or dehydrate it into powder.  Spread it on lined dehydrator trays (line with parchment paper or inexpensive reusable tray liners).  Dehydrate until completely dry.  It will be in flakes or chunks.  Blend the flakes/chunks into powder.  Then, when you want to eat some, just add some hot water and let sit a few minutes.

Cheezy Broccoli Soup 

1/2 red onion, diced
2 cloves garlic, minced
2 carrots, sliced
about 3 cups broccoli florets
1 1/2 cups white beans (or 1 can)
water to cover
2 tsp miso
1/2 tsp mustard powder
2 tsp lemon juice
1/4 cup nutritional yeast

1. Saute onion in a little water until soft.  Add other vegetables with about an inch of water.  Let veggies steam until tender.  Add beans.
2. Turn off heat.  Add other ingredients.  Blend with immersion blender until smooth.
3. Soup should be slightly thick.  Spread on trays and dehydrate or thin to desired consistency and enjoy immediately.

Makes about 3-4 servings.