Chicken-less Noodle Soup
Campfires and soup just go together. And tea and campfires. And toasting sourdough over the coals. And then add in some of your favourite people in the world, a trusty swag and a lovely van called Scooby and you have a pretty good chance of an excellent camping experience. Should said company also happen to be brilliant photographers and masterful soup makers, you could all but claim an A team of guest bloggers joining you on your travels. Serendipity.
I saw these pics come through from our talented mates at Messagemark and Denis Smith Photography today and couldn’t help but pretty please them into sharing. Our weekend in the Flinders also proved the perfect excuse to share Damien’s ‘Chicken Noodle Soup Without The Chicken’, something I’ve been meaning to get to for an age. This is last meal territory for me, I love it. So all round a chance for me to fly the flag of thanks for clever people who just happen to be my favourite happy campers. What a yummy set of memories to add to the ever growing bank – thanks guys!
Chicken Noodle Soup Without The Chicken
makes a generous pot full
500g organic udon noodles
1 organic red onion, chopped
4 organic carrots, grated
4 sticks organic celery with leaves, chopped
good handful of organic flat leaf parsley, chopped
200g organic firm tofu, cubed
2 litres organic vegetable stock
Murray River salt flakes
freshly ground black pepper
organic extra virgin olive oil
Heat a heavy based saucepan and brown the onion in olive oil until translucent. Add the grated carrot and chopped celery and stir through, cooking for about 2 – 3 minutes before pouring in the stock. Once the stock has come to a boil, drop the noodles in and continue cooking until the noodles are al dente, about 10 – 15 minutes. Turn off the heat, add the cubed tofu and flat leaf parsley, check for seasoning and leave to sit for 5 minutes or so. Super easy camp cooking!