Soups are a staple at this time of year, and having a rich broth on hand is sure to add extra flavour to your soup of choice. Find two different recipes to get you started – vegetarian mushroom stock and beef bone broth. Each can be made ahead of any upcoming outdoor adventures or stored in your freezer for up to three months.
VEGETABLE STOCK RECIPE
Looking for some depth of flavour without using meat? Try a hearty and delicious vegetable stock. In this preparation, we used a simple combination of onions, celery, carrots, fennel and dried shiitake mushrooms (for a little extra umami) but feel free to mix and match any of the trimmings and leftovers from your food preparation. It’s the perfect way to use up all the excess food after a week or two of meal prep.
- Bay leaves
- Salt and pepper to taste
- Sliced garlic
- 2 carrots, peeled and halved crosswise and coarsely chopped
- 2 celery stalks, halved crosswise and coarsely chopped
- 2 onions, coarsely chopped
- 1 fennel bulb halved, coarsely chopped
- 400g of dried shitake mushrooms
- 500ml of water
Preheat your Home & Camp Cooker (or Al Dente Pot) over medium heat. First, add your spices, then all the coarsely chopped vegetables. Cook, stirring occasionally until the vegetables become soft and slightly translucent - approximately 12-15 minutes. Once the vegetables are ready, add water and dried shiitake mushrooms and simmer for another 45 minutes, then season with salt and pepper to taste before straining.
Make it ahead of time for your next outdoor adventure, or have it simmering on your camp stove whilst you relax outdoors.
BONE BROTH RECIPE
A flavourful and hearty broth is foundational for winter soups. Making broth is an easy way to clean out your fridge – plus it’s easy to store for future use. Find a simple recipe for beef bone broth below, and get creative with ingredient substitutions to suit your preferences.
- Bay leaves
- 2 carrots, peeled and halved crosswise
- 2 celery sticks, halved crosswise
- 2 onions
- 5 parsley sprigs or 10 stems
- 4 thyme sprigs
- 3 tablespoons of tomato paste
- 1 cup dry red wine
- Black peppercorns
- 500ml of chicken stock
- 3kg of beef bones
- 0.5kg of beef marrow bones
Preheat the Cast Iron Oven 26cm or other cast iron pot over high heat for 12-15 minutes. Once hot, place bones in the cast iron and brown for about 45-60 minutes, rotating throughout. While the bones are cooking, brown the aromatics in a few tablespoons of olive oil in the Home and Camp Cooker. Once they’re browned, add the bones, tomato paste, and water to the pot with the aromatics. Next, place the Cast Iron Oven over a burner set to low heat and add the red wine. Remove any caramelised bits with a spatula then combine everything into the Home and Camp Cooker or Al Dente pot. Bring the mixture to a boil, then let simmer for 5 hours before straining.
Make it ahead of time for your next outdoor adventure, or have it simmering on your camp stove, whilst you soak in some time outdoors.
Recipe credit: Adapted from Samin Nosrat’s chicken stock recipe from the book Salt Fat Acid & Heat (page 271-272).
Use our sustainable Tobachi collection to transport your food to work or camp.
We also have a White Bean and Kale Soup recipe available here.