3 onions chopped
4 large garlic cloves diced
8 medium potatoes, peeled and cut
1 whole cauliflower cut into large chunks
4 vegetarian chicken-style stock cubes
Enough water to just cover veges
Salt to taste
Cashew cream =
(3/4 cup cashews + 3/4 cup water blended until smooth)
Place onion and garlic into large oiled saucepan and lightly fry.
Add chopped potatoes and continue to fry for 2 minutes, turning regularly.
Add remaining ingredients and simmer until cooked. Blend with blending stick and stir in cashew cream.
"Be still and know that I am God."
Psalm 46.10
