Veg Medley Stew

Prep Time:

15 minutes

Cook Time:

50 minutes


8 servings


Cutting board


Measuring cups

Measuring spoons

Large stock pot

Large saute pan

Hand held immersion blender

Can opener

veg stew nutrition


  • ¼ cup (60 mL) Butter
  • 1 each Onion, diced
  • 3 each Garlic, minced
  • 1 tsp (5 mL) Thyme, dried
  • 1 tbsp (15 mL) Tomato paste
  • ½ each Cauliflower, roughly chopped
  • 3 cups (750 mL) Vegetable broth, low sodium
  • 2 each Carrot, diced
  • 1 each Red bell pepper, diced
  • 2 each 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 tbsp (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 tbsp (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. Season to taste. .