Cauliflower makes an incredible cream base for soups and sauces. Here’s a great idea for making a delicious yet super healthy Creamy Cauliflower Spinach & Potato Soup MRE using your dehydrator.
Ingredients:
Steam 1 whole organic cauliflower broken into flowerettes and a couple of garlic cloves until soft. (about 15 minutes)
1 package chopped frozen organic spinach
2 organic potatoes cubed and steamed
1 – 1 ½ cups sliced fresh organic mushrooms
*Optional: 1-2 organic free range chicken breasts cooked and cubed
Puree only the cauliflower and the garlic so it is a smooth paste. (Spread the cauliflower garlic puree onto a sheet of parchment paper or the non-stick drying sheets that came with your dehydrator fairly thinly as evenly as possible). It will dry dark brown but the color will come back to a golden color when you re-hydrate it.
Dehydrate all the ingredients.
After the cauliflower and garlic puree has dried to crispy you can put it in the blender or a coffee mill to make a fine powder. Add about 1 teaspoon himalayan pink salt or real sea salt.
Then when you’re ready to make the soup just add about 2 -3 cups boiling water to reconstitute. The less water you use the thicker and creamier it will be but just play around with the consistency until it’s where you like it.
You can optionally add some cheddar cheese powder to make it more of a creamy cheddar soup if you are not vegan.
You can also optionally add 1-2 chicken breasts that have been cooked, cubed and dehydrated to this soup for additional protein.
You might want to re-hydrate the meat and potatoes separately from the soup base as they take longer to rehydrate than all the other ingredients. The other soup ingredients you only have to add hot water and cover and let sit for about 10-15 minutes. The meat and potatoes I would suggest simmering for about 20 minutes to get completely soft.
You could probably simmer all the ingredients together for about 20 minutes or do the meat and potatoes separately…whatever works best for your situation. Also using dehydrated slices of meat and potato works better than the cubes in regards to faster rehydration.
This is such a satisfying soup on so many levels, it really fills you up and is also a real comfort meal and it’s also incredibly nutritious and healthy, really delicious and quite easy to make.
Makes About 4-6 Servings
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Have you successfully dehydrated your own meat for this recipe for long term use? I am so torn because I want to make a bunch of meals that just need water to be added…and I would prefer using my own meat vs the freeze dried meat that is out there because I am sure it is not raised like I would like them to be. I realize that freeze drying is a very different process than dehydrator drying…what to do…what to do?? There is so little out there on whole food MRE’s…and I honestly do not have the money to experiment but I want to be prepared and find recipes that are already tried and true AND store well.
If you dehydrate pre-cooked diced meat it will work fine. I would suggest, however, that you re-hydrate the meat and potatoes separately from the soup base as it takes longer to rehydrate than all the other ingredients. The other soup ingredients you only have to add hot water and cover and let sit for about 10-15 minutes. The meat and potatoes I would suggest simmering for about 20 minutes to get completely soft.
You could probably simmer all the ingredients together for about 20 minutes or do the meat and potatoes separately…whatever works best for your situation.
How long will most of your recipes last in storage? Thanks.