Cabbage and Cashew Soup

• ¼ cup raw cashew nuts
• 2 potatoes
• 3 small tomatoes

Use approximately three times as much baak choi as everything else; leave leaves whole. Combine all — except the choi — in a soup pot with water to cover generously. Add a teaspoon of oil. Bring to the boil, add the choi, then simmer gently until liquid is reduced by ⅓ and broth is well flavored. Season with salt and pepper, and serve.