Pocket Soup - Goldbeck

Pocket soup is an old travelers’ concept given a 1970s whole-foods update by Nikki and David Goldbeck, pioneers of American natural cooking. The idea is to grind nutritious dried ingredients into a fine powder that rehydrates into savory broth the moment hot water hits it.

The split peas and cracked wheat provide body and a light porridge-like thickness. Dried vegetable flakes (you can find these in bulk spice aisles or make your own from dehydrated veggies) carry the soup’s main savory character. Nutritional yeast is the umami backbone, adding the cheesy, roasted depth that makes the broth taste substantial rather than watery.

The blender needs to run long enough to produce a true powder. Bits of unground split pea will not rehydrate in a quick steep, so don’t rush this step. Two to three minutes of blending with occasional scraping of the jar usually does it.

Store the powder airtight at room temperature. It keeps for at least 3 months without losing potency.

Kitchen Tips

• Use very hot, fully boiling water. Merely warm water leaves the powder gritty.
• Let steep 5 minutes stirring occasionally, the bulgur needs time to hydrate fully.
• Toast the sesame and sunflower seeds lightly before grinding for deeper, nuttier flavor.
• Add more nutritional yeast to taste, some batches of vegetable flakes are saltier than others.

Variations

• Add a teaspoon of dried mushroom powder for earthy umami depth.
• Stir in dried herbs like thyme, dill, or basil for a flavored variation.
• Mix with instant miso paste when serving for a Japanese-leaning flavor.