Ingredients:

• 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

Method:

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. .