Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1/3 cup oil in a dutch oven. add onions and saute over medium heat for 2 minutes. add fennel bulb and saute for 5 minutes, or until soft. add potatoes and saute for 4 minutes more. add peas, carrots, fennel seeds, salt, pepper and 1 1/2 cups water. bring to a boil, reduce heat to low, cover and simmer for 15 minutes. add remaining water, lemon juice, remaining oil and 1/4 cup dill. stir well. simmer for 10 minutes more, or until vegetables are tender. sprinkle with remaining dill. serve warm or at room temperature.

Target 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.