Cameron Cooks in Chaos: HOBO SOUP

Posted on January 30, 2014 by

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We love soups right now with it so cold outside – and it’s hard to find a soup that everyone in my house likes, with all these personality types we’ve got going on from an infant to adults…  We all DO agree on thicker, creamier soups.  I keep my basic Hobo Soup creamy, with rotating ingredients depending on what I can find in the fridge and the freezer. I think that is what soup’s about – see what you got, throw it in the pot.  Easy.

HOBO SOUP

Take 4-5 frozen chicken thighs and throw them in a crockpot in the morning with about a cup of water or chicken broth.  Put the crockpot on low and this will both thaw and cook the thighs.  Later, when the chicken is cooked, heat a few tablespoons of Genesis Kitchen olive oil in a dutch-oven sized pot that has been heated to medium.  Remove the thighs from the crockpot, take the meat off the bone, and heat the  thighs, sautéing in the oil.  Cut up about 4 chicken sausages of choice and throw those in there to sauté with the thighs.  Take about a cup of brussels sprouts – cut the ends off and quarter them – and toss them in the pot too. Add in about a cup or so of cauliflower florets, and cube a cup of butternut squash (or use the frozen cubes, or use fresh cubed squash) and add that.  Then add about 5-6 cups of chicken stock and add some salt and pepper and/or some all purpose seasoning and put the lid on it, and let it simmer and everything will get nice and soft.  It’ll take about 20 minutes for everything to soften up. Now to thicken it, use about 1/2 cup cold water or broth and whisk in some thickener like a few tablespoons of arrowroot flour until it’s smooth, and then slowly add it to the soup while you’re stirring so that it thickens up and gets creamy.

You can be really creative with this soup – use ground beef, or use leftover sausage, use any veggies – just throw whatever you have on hand and then thicken it up ’till it’s creamy. Seriously, it works.

FOR DESSERT once everyone loads up on soup:

AMAZING ALMOND FUDGE

Line an 8 x 8 baking pan with tin foil.

2 cups almond butter

1 cup extra virgin coconut oil (melt it on low heat on the stove and use it warmly melted)

1/2 cup coconut or palm sugar

Blend the above together well and pour it into the pan.  Then drizzle pure maple syrup on top – use a fine drizzle (but you don’t need to do this) – then FREEZE it.  Now, this doesn’t look really pretty – it looks healthy – but oh man is it great, we all love it.

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