Menu Search
Directions for: Vegetable Medley Stew


¼ cup (60 mL) butter

1 onion, diced

3 clove garlic, minced

1 tsp (5 mL) dried thyme

1 Tbsp (15 mL) tomato paste

½ heads cauliflower, roughly chopped

3 cup (750 mL) vegetable broth

2 carrots, diced

1 red bell pepper, diced

2 zucchini, diced

1 can (796 mL) diced canned tomatoes, with juices

1 tsp (5 mL) salt

¼ tsp (1 mL) black pepper


1. In a large stockpot, heat 2 tablespoons (30 mL) of butter. Add onions, garlic, tomato paste and thyme. Cook over a low heat, stirring occasionally, until onions are transparent.

2. Add in cauliflower and 2 cups (500 mL) of stock. Bring to a boil and cook for approximately 5 minutes, until cauliflower is soft. Purée with hand blender until smooth.

3. Heat remaining 2 tablespoons (30 mL) of butter in a large sauté pan and add carrots. Cook for 2 minutes and add red bell pepper. Cook until carrots and peppers are caramelized.

4. Stir carrots and peppers into cauliflower purée along with zucchini and diced tomatoes. Bring to a boil.

5. Add remaining stock and salt and pepper. Return to a boil and reduce to a simmer.

6. Cook for 20 minutes uncovered on a medium heat until stew has thickened.

See more: Vegetables, Vegetarian, Winter, Main, Comfort Food, Dinner