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Patagonia Tsampa Soup

a film by Darcy Turenne

More than 35 years ago, in the mountains of Nepal, Yvon Chouinard’s Sherpa friends introduced him to tsampa. Chouinard soon discovered what the people of the Himalaya have known for centuries: This simple roasted-grain staple provides an ideal fuel for high-altitude performance. In the years since, we’ve adjusted the recipe, westernizing the flavors a bit to create a delicious, convenient soup mix that retains the amazing properties of the original tsampa. Made with organic, roasted whole grains and vegetables, we find ourselves eating Tsampa Soup almost everywhere, from high-altitude base camps to sea-level dinners at home.