Veggie Ginger Soup

Soup is one of our favorite camp meals not only for its simplicity but also for the endless options that can produce the perfect fuel for any outdoor adventure. This soup is an original recipe from one of our team members and blends the snap of fresh ginger with the ever classic vegetable soup.

Ingredients (serves 3-4)

- 1/2 onion

- 1 large sweet potato

- 3 handfulls kale

- 1 piece ginger (about the size of your thumb)

- Boullion Cubes 

- Quinoa (5 oz. package)

- Salt/pepper to taste

- Oil or ghee

Equipment (feel free to replace as needed)

- 10 inch saucepan or skillet

- Medium sized pot or Jetboil

- Spatula

- Knife

- Propane Stove

- Cutting Board

- Bowls

Here we go. 

Fill a medium sized pot with water, add bouillon cube and set to medium heat. Then chop the onion, sweet potato and kale into the desired size. Dice the ginger and add everything to the pot with salt and pepper. Cover and wait for soup to simmer.

While you wait, add quinoa to your saucepan and mix in enough oil to lightly coat the grains, this will bring out the flavor and give it the rich texture you're looking for. Stir consistently for 2-3 minutes then add prescribed amount of water. Cover and let simmer, stirring every few minutes until desired texture is reached.

Once the quinoa is cooked through, uncover and simmer out the remaining liquid. By now, your veggies should be tender and the soup cooked down nicely. Move the quinoa to bowls and pour the soup over the quinoa. And if you're worried about filling up after a long day on the trails. . . we recommend grilled cheese on the side. (we tried it and will not disappoint!)

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