Curried Zucchini Soup
Curried Zucchini Soup
servings: 1
|
calories: 229
|
cooking time: 10 min
|
weight: 45 gr /
oz
Category: asian, dairy-free, dehydrated, freezer bag cooking, lightweight, one-pot, soups, vegan, vegetarian
nutrition info:
calories: 229, protein: 5.2 g, carbs: 17.2 g, fat: 14.6 g, sugars: 3.6 g, sodium: 292 mg
you'll need:
4 tablespoons dehydrated zucchini powder
2 tablespoons coconut milk powder
1 teaspoon dehydrated green curry paste or mild curry powder
1 handful croutons (optional)
2 tablespoons coconut milk powder
1 teaspoon dehydrated green curry paste or mild curry powder
1 handful croutons (optional)
at home:
Combine zucchini powder, coconut milk powder and dehydrated curry paste in a medium-sized zip lock freezer bag.
Pack croutons separately.
on the trail:
Pour zucchini soup mixture into a mug.
Gradually add 1 cup of boiling water, stir well.
Let stand for 5 minutes to rehydrate meal completely.
Serve with croutons.
Freezer bag method:
Bring 1 cup water to a boil.
Carefully pour hot water into the bag with the dry soup mixture; stir well and seal.
Let sit in a cozy for 5 minutes.
Serve topped with croutons.
Thank you for all of the recipes here! They look amazing and your photos (and layout) are beautiful.
Can you share how much curry paste is needed for 1 tsp? I’m assuming you spread curry paste thinly to dehydrate (and if you don’t mind sharing does it need to be ground after drying, or does it crumble up enough it’s not needed?).
Thank you again for all the advice you share here! It’s very appreciated and inspiring. 🙂
Sarah, thank you for the such nice words about our blog 🙂 Glad to hear you like it.
The quantity of curry paste is almost the same. Grinding is not necessary, you can just crumble it a bit. It dissolves very quickly.