Vegetarian comfort food at its best! Recipe and image courtesy of Live Well With Parkinson’s in association with the Assistive Technology Clinic, the Jeff and Diane Ross Movement Disorders Clinic at Baycrest and George Brown College Center for Hospitality and Culinary Arts.
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.
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.
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.
Stir carrots and peppers into cauliflower purée along with zucchini and diced tomatoes. Bring to a boil.
Add remaining stock and salt and pepper. Return to a boil and reduce to a simmer.
Cook for 20 minutes uncovered on a medium heat until stew has thickened.