Fireless Cooking, Hay Box, Recipes, Thermal Cooker

Thermal Cooking – Broccoli Cauliflower Soup

Posted by Pam on
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What do you do when you live in an area that rarely gets snow and all the roads are closed? I always go outside to listen to how quiet it it.  I love the silence of the morning before everyone wakes up.

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Well for one we don’t go to work since the roads are all closed.  Yeah, mother nature forced me to leave work.  Ugh, I have to use up 8 hours of vacation time today. I need to use 4 more tomorrow. I don’t have to report in until noon because of ice on the roads.  Talk about messing up a day of work. 

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After I ensured both the chicken coops had fresh water and feed, I got the eggs in. Then I decided to make some soup.  What soup will I make?  Lately, I’ve been trying to only cook from what we have in the pantry or the freezer. 

In the freezer, I had a large bag of stir fry vegetables. It was labeled store brand California Blend. I’m not sure why I even bought stir fry. I decided to try to make an Alder Grove version of Broccoli Cauliflower Soup.  To make things a little interesting I made it in my Thermal Cooker.

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Here is my recipe:

Broccoli Cauliflower Soup

Easy broccoli cauliflower soup cooked in a hay box.
Print Recipe
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 28 oz bag of frozen Stir Fry Vegetables broccoli, cauliflower, carrot
  • 1 small onion chopped
  • 4 medium size potatoes diced I left the skin on so that’s a +
  • 1 can diced tomatoes drained
  • 2 cloves crushed garlic
  • 6 cups water or broth
  • 7 chicken bouillon cubes
  • 1 or 2 teaspoons heaping tomato bouillon powder
  • 1 or 2 tablespoons Italian seasoning add more to suit your taste
  • salt and pepper to taste

Method
 

  1. In the thermal cooker pot bring the water to a simmer to dissolve the bouillon cubes in the water.
  2. After the bouillon cube is dissolved add all the ingredients and bring everything to a boil.
  3. When the soup is back up to a boil, simmer on high heat for 20 minutes stirring occasionally so that all vegetables are heated.
  4. After 20 minutes of simmering place the lid on the pot and place it into the Thermal Cooker. Close the lid. Extra insulation can be used to help hold in the heat especially if the cooker feels warm on the outside of the cooker enclosure. I place mine into a thermal bag used for bringing frozen groceries home from the store.
  5. After 3-4 hours check on the soup and enjoy!

Notes

If you like a thicker creamier soup add a little cornstarch in water and stir into the soup.  Return back to the stove top and simmer for 5-10 minutes.  Top with cheese!  Enjoy!


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Published by Pam

Blogger since 1999, hiker, camper, and lover of the outdoors. I research old cookbooks, newspapers, and journals recreating things I discover like old recipes. More information can be found over on my About Me page!

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  1. Pingback: Silence – Street Light – What's (in) the picture?

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