Travelling can cause havoc with your digestion at the best of times. This recipe is something you can cook on the road and it’s really easy to digest and will help you get a good night’s sleep. Perfect for dinner.
You can usually get your hands on the following ingredients at most corner shops, farmers markets, supermarkets or side of the road vendors. Feel free to improvise if you can’t find the exact ingredients.
We love that it’s a one pot wonder that you can get going on the camp stove or in a camper’s kitchen. If you have a hand blender and access to power, then blend everything up until its chunky. If you can’t be bothered blending, just eat it as it comes or use a potato masher.
950ml of water or vegetable stock (we use a La Zuppa cup of soup (Lentil) mixed with 950ml of water)
1 x medium potato, peeled and chopped
1 carrot, peeled and chopped
1 turnip, peeled and chopped
1 celery stalk, chopped
3 spring onions, diced
160ml of coconut cream or full fat yoghurt or grated goat’s cheese
Rock salt to season
Bring the water to boil and add all the veggies. Simmer for 15mins or until they are soft. Season to taste with salt. Serve with coconut cream, yoghurt or grated cheese. Lovely heaped with fresh herbs or a slice of sour dough drizzled with olive oil.