A deliciously creamy stew with cashews, tomatoes, yellow potatoes, sweet potatoes, green beans, leeks, mushrooms, carrots and parsnips! To make it creamy, I blended the cashews with a little water and also blended some of the soup. Recipe below. I made it up and never measure anything so you might have to fiddle a little bit with it!
Tomato Cashew Potato Stew
2 TB olive oil
1 leek, sliced
½ large onion chopped
2 cloves garlic, minced
herbs: thyme, oregano, basil (about 2 tsps fresh)
1 parsnip, sliced into bite size chunks
1 carrot, sliced
1 large sweet potato, cut into bite size chunks, about 2 cups
2 or 3 yellow potatoes skin on, cut into bite size chunks, 2 cups
1 portobello mushroom, chopped
1 cup green beans, cut into pieces
1 can stewed tomatoes
2 cups veggie broth
1 cup cashews that have been soaked in hot water for a half hour
1 TB soy sauce
pinch of cumin
salt and pepper to taste
pinch of cayenne
Heat olive oil in a soup pot over medium high heat. Saute leeks, onions for a few minutes. Add garlic and herbs. Continue to cook a few minutes more. Add parsnip and carrots and cook until everything gets a little tender. Add sweet potatoes, yellow potatoes, portobello, green beans, stewed tomatoes with juice and veggie broth. It should all cover the potatoes. Bring to a boil and then lower heat to simmer for 15-20 minutes until potatoes are tender. Meanwhile, drain cashews and blend with about 1/2 water in a blender. It will blend easily and look like milk. If too thick, add a little more water. Add this to the stew. Stir and simmer for about 5 more minutes. Season with soy sauce, salt, pepper, cumin and cayenne. You may leave the soup as is or you can ladle some of the potatoes and liquid portion of the soup into a blender, blend til smooth and pour back into pot. Simmer for another 5-10 minutes, stirring occasionally so the potatoes don't stick to the bottom of the pot.
