Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large soup pot, heat the vegetable oil. add the onions and garlic and saute until lightly browned, 8 to 10 minutes. add all of the remaining ingredients, cover, and bring to a boil. lower the heat and simmer for 50 minutes, until all of the vegetables are very soft. strain the stock through a sieve or colander. use stock right away, or refrigerate it in a sealed container up to 4 days, or freeze it for up to 6 months.

Target recipe: saute the chopped onions in a skillet until they are all brown and almost black. although you may vary the vegetable ingredients to taste, i strongly recommend that you do not omit the browned onions or the parsnip. in a crockpot, combine vegetables and water. bring to a simmer, skimming foam from surface. add parsley, bay leaves, and peppercorns. cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered. taste the stock and continue cooking, if desired  the longer it cooks, the stronger the flavour will be. strain stock through a fine sieve. stock keeps 3 days in the refrigerator or 1 month if frozen.