Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a stock pot, heat oil. add onion, celery, tomato, potato, turnip, and garlic. cook until vegetables are tender, about 10 minutes. add remaining ingredients. cover, bring to a boil, reduce heat, and simmer 1 hour. strain stock and discard the vegetables, bay leaf, and parsley. stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.

Target recipe: place the vegetables in the stockpot, add 2 litres of water, a bay leaf and some peppercorns, and simmer, covered, over a low heat for 1-2 hours. strain and freeze in small portions (about 1 cup/8 fluid ounces). if you run out of stock, use water, and add a teaspoonful of soy sauce, miso paste or vegemite, and a bayleaf.