The other day I used some of our freeze dried food to make a nutritious and delicious soup that I thought I’d share with all of you. I love the way that freeze dried food is so easy to use when cooking. Just put some in your soup broth, simmer for at least 30 minutes and it’s done and delicious.
This recipe is a nice survival food soup not only because it uses freeze dried food, but you can also use some of your other survival food storage such as TVP, dehydrated veggies, canned veggies and rice. I hope you try out this recipe and see what you think!
Lauren’s Mulligatawny Soup
1 apple, peeled and diced
2 large carrots, diced, or (1/2 cup freeze dried)
2 – 3 celery stalks, diced, or (1/2 cup freeze dried)
1/2 cup onion, diced, or (1/4 cup freeze dried)
1/2 cup chopped green bell pepper
1/4 cup olive oil
1/3 cup flour
1 cup chicken TVP
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. mace
1 tsp. curry powder
1/8 tsp. ground cloves
1 Tblsp. parsley
1 cup brown rice, uncooked
6 cups chicken or vegetable broth
1 can diced tomatoes (with or without green chilies)
Start by bringing your broth to a simmer.
While this is simmering…
If you are using fresh ingredients, then in a separate pan, saute the apple, carrots, celery and onion in the olive oil. Saute for at least 10 minutes or until your onion just begins to get tender. Now whisk in the flour, curry powder, cloves, salt, pepper and mace into the broth until blended. Now add your sauteed ingredients to the broth.
If you are using freeze dried food, add them after whisking in the flour, curry powder, cloves, salt, pepper and mace into the broth until blended.
Then add the chicken TVP, can of diced tomatoes, brown rice, bell pepper and parsley. Bring to a boil first, then lower to a simmer for 30 to 40 minutes. Enjoy!
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