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: cut the carrots into rounds and both the celery and onions into bite size pieces. fry these in a pan with the olive oil and spices until the onions turn opaque. add the water and get to a rolling boil. boil until the vegetables are soft, about 20 minutes. strain out the vegetables in a large grate strainer to keep the spices in the stock. discard vegetables.