Leek and White Bean Stew

Name: Leek and White Bean Stew
Prep time: 15 min
Cook time: 25 min
Ingredients: 1-2 tbsp olive oil; 2 leeks** (chopped); 2 celery (diced); ½ carrot (diced); 2 cloves garlic (minced); 5 mushrooms** (sliced); 2 cups cooked white beans; 1 ¾ cup vegetable broth; ⅓ cup raw cashews (soaked overnight or in hot water for 10 minutes); 2 tbsp nutritional yeast*; ⅓ cup fresh dill (chopped); 1-2 tbsp lemon juice; salt and pepper (to taste)

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Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 3

cashews dill leeks

Instructions

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Step 1

Heat oil in a pot over medium heat. Add leeks, celery, carrot, and garlic. Add a pinch of salt and cook until until leeks start to brown, stirring frequently, about 5 minutes.

Step 2

Add garlic and mushrooms and cook 1-2 minutes until mushrooms soften.

Step 3

Add white beans and 1 cup of vegetable broth. Bring to a boil, then lower heat to simmer for 10-15 minutes.

Step 4

Place cashews, nutritional yeast, and remaining 3/4 cup broth in a blender and blend until smooth.

Step 5

Pour cashew cream into the stew and stir in dill and lemon juice. Cook another minute or two to heat through. Add salt and pepper to taste.

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