Jetboil Inspirations

Jetboil Soup Recipe - Veggie Avo Zestiness

Bicycles equipped with touring gear allow for a tad more flavor filled meals than an ounce counting backpacking trip may allow. I'll admit, I've made some pretty tasty meals on the road...and of course, the barely edible as well. More recently, I had an entire CAN of chickpeas on me. And a carrot, zucchini, lime, a small pumpkin, avocado, mustard, and salt. Mind you, most of the veggies I got on the side of the road at a veggie stand a few hours prior to stopping for the day. One of the great wonders of cycle touring - fruit and veggie stands to fuel your depleting tank. The best ones are when they magically appear when your tank is very nearly empty.

So, here's the magical mixture of a can of chickpeas, mustard, salt and a load of by-the-side-of-the-road-veggie-stand vegetables via a Jetboil (please note, this can completely work on a regular house stove as well).

       *please note, pumpkin missing from picture - it's shy.

1) Add water to pot

2) Add chopped veggies to water in the pot...and bring to boil- I used a carrot, zucchini, and small pumpkin

3) In a separate bowl (the one you will eat out of if you are camping), add a scooped out avocado, squirting of mustard, a squozen lime, and salt (mustard, salt and lime to taste - I like a lot of lime and mustard).

4) I forgot to say, salt the boiling veggies to taste - also, go ahead and throw in the leftover lime rind to the pot of cooking veggies - might as well get as much out of that lime as you can :)

5) Let the veggies boil to al dente style...well, I like my veggies cooked al dente style - you can cook the crap out of them til they are soft and mushy if you want. Up to you. Do NOT drain the water - this is your oh so flavourful broth...can't waste perfectly good water out in the woods.

6) Open and drain the can of chickpeas...then dump the can - well the chickpeas rather than the actual can- into the pot of cooked veggies

7) Add the avocado mixture to the pot and mix together.

8) Taste test - how does it taste?? More lime? salt? mustard? Is it just perfect?! Chances are if you are out on the road it will be just perfect cause your tummy is grumbling for fuel and doesn't really care about the extra lime juice...but add as desired.

9) If it all taste yummy, then eat and enjoy (either out of the pot if you are camping, or into that little tiny bowl and/or cup you are carrying with you - or if you are at home, you can serve it up into a proper bowl and enjoy with a slice of bread, crackers or as is. Up to you).

It's limey and tasty. The squashed up avocado gives the soup a creamy-ish texture and makes the broth green - doesn't everyone love green these days??

Ok, ya'll so the one piece of each veggie is due to the fact that I was traveling solo. The great thing about this meal is that you can add more veggies/can of beans to suit your quantity of people needs.  You can soak/cook your own chickpeas, too.

So, the soup itself is a great gluten free meal as well. In fact, it's completely grain free. Yes, I'm pretty sure my body is advising me and waiting so patiently to go completely grain free. Still some sinus issues when I eat rice. But this is worthy of it's own post.

Now it's your turn to test out some made up creations in your kitchen - or campsite. Some of the tastiest things are just a bunch of random, what you have in the foodbag/kitchen food items thrown together - and using your gut as well - both literally and figuratively.

Does anyone have any tasty creations via the tent-life wilderness they'd like to share?? If tent-life wilderness is your house, that's ok too!