cumin yam stewPosted: 26/10/2009
i am not, typically, the most creative cook.
when B cooks, he scours our cookbooks, delving through the pages and choosing something challenging and new.
when i cook, i open the fridge and put together ingredients that are often not the most well-paired. NOT SO with this amazing soup i concocted. for reals.
i know, i know, it doesn’t look at that tasty. a lot of brown, right? but hold. your. horses. this soup has it all: a little bit creamy, a spicy cumin flavor, yam, walnuts, kale, and little white navy beans for protein, it’s nutritious, tasty, hearty, and of course, perfect for FALL.
(i love fall.)
that’s all i can say. try it out. and, since i wasn’t really measuring when i made it, the recipe is a little raw. but play with it and see what you come up with!
AL’S CUMIN YAM STEW
1/4 cup EVOO
2 cloves garlic, minced
1 tbsp cumin
1 tsp red pepper flakes
2 stalks celery, coarsely chopped
1 large carrot, peeled and chopped
1 cup walnuts
8 cups vegetable broth
1 large yam, chopped
2 Idaho potatoes, chopped
1 can white navy beans
2 tbsp half and half or heavy whipping cream
1 bunch of purple kale, torn, sans stems
salt and pepper to taste
- Heat the oil in a large pot. Add garlic, celery, carrots, walnuts, cumin, and red pepper flakes, and sautee a few minutes, until celery is translucent.
- Add broth and bring to a boil.
- Pour gently the yams and potatoes into the broth. Boil until the yam is soft, and can be easily pierced with a fork. Reduce to a simmer.
- Add navy beans, cream, and kale. Stir and simmer no more than five minutes. Add salt and pepper to taste if needed.
- Enjoy! and, let me know what you’ve changed, what you like, or if you gagged a little even just reading this post. hah.