Hello sweet friends,
Six days ago we left Miami and drove over 2000 miles. We wake up in one state, go to sleep in another. We’ve been driving through the mid west and boy I had no idea it was this beautiful; the state parks, lakes, rolling hills, free roaming cows, farms and corn fields; it’s feels so good to be in nature!
It’s been a wonderful journey; on the road and inside of me. Finally time to unwind, to reflect, to be still and to spend quality time with my man. What I love about Rv-ing is the feeling of freedom, the exploration of places I’d normally not go and the enjoyment of the simple things in life.
What do we eat on the road? Luckily the RV is equipped with a small kitchen I’ve been cooking a lot! We don’t eat out much cause it simply doesn’t taste as good and the few option are usually not that healthy. It’s great not to depend on the roadside food chains such as Mc Donalds, Cracker Barrel, Subway, Dunkin Donuts etc. We are eating five star meals from the RV in the Pizza Hut parking lot LOL. Black truffle & mushroom pasta with parmesan cheese. Brussel sprouts with ham, mushrooms and tricolor potatoes, Organic chicken shoarma with veggies in a pita pocket…If we would ever need money for gas we could turn this RV into a food truck 😉
I hereby share a really simple yummy, creamy carrot ginger soup which I made twice this week!
- 1-2 tbs olive oil
- 1½ cup carrots, sliced
- ½ cup leek, sliced
- 1/3 cup yellow onion, chopped
- 1 clove garlic
- ½ cup chicken stock
- ½ inch ginger, peeled
- 1 ½ cup chicken stock
- Salt & pepper to taste
- Optional: toasted pine nuts and/or parsley for garnish.
- Heat up a skillet with olive oil and sauté the carrots, leek, onion and garlic for about 5 min. Season with a dash salt.
- Stir in ½ a cup of chicken stock and let the veggies simmer for another 3 minutes.
- Poor 1 ½ cup chicken stock in your blender, add the ginger and the sautéed veggies. Blend until smooth.
- Poor into a pan, heat it up.
- Taste it and add some salt and pepper if you like.
- Decorate it with some finely chopped parsley and some toasted pine nuts.