An interesting recipe that I adapted off the back of a bag of Green Pea Flour, that I wondered if it would work for trail cooking and it did. If you can source carrot powder, by all means use it instead, it needs no soaking time. You can make carrot powder as well if you have a high-power blender with a dry container (as used for grinding grains), such as a Vitamix, try it. Onion powder can be found in any spice aisle but make sure you don’t grab onion salt on accident…unless you are a salt freak. As for the green pea flour, unless you have a well stocked gluten-free section you may find that online is the way to get it. I happened upon it while visiting Bob’s Red Mill in Oregon this past spring.
Green Pea Soup
- 3 Tbsp Green Pea Flour
- 2 Tbsp broth mix (or 2 tsp commercial bouillon powder)
- 1 Tbsp onion powder (not onion salt)
- 1 Tbsp dried carrots
- 1 tsp granulated garlic
- ¼ tsp smoked paprika
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 2 cups water
Bag the dry ingredients at home in a snack bag. Mark “Add 2 cups water”.
In camp -
Add the water and dry mix to your cooking pot. Let sit for 5 minutes, then bring to a boil over a very low flame (as low as you can take it, this is not a soup for say a Pocket Rocket or similar stove that burns hot). Stir often, as soon as it boils and is thick take off the stove.
Season to taste with salt, if desired.