my-cart-icon svg-arrow-next svg-arrow-prev

Feb 28th, 2019

Posted by Blood Type Diet

Vegetable Stock - Right 4 All Types


  • 2 teaspoons olive oil
  • 2 onions, chopped
  • 1 celery root, peeled and chopped
  • 3 large parsnips, peeled and chopped
  • 3 large carrots, peeled and chopped
  • 3 tomatoes, halved*
  • 2 fennel bulbs, chopped
  • 4 quarts water
  • 3 bay leaves
  • 1 clove garlic, peeled
  • 5 sprigs parsley
  • 5 sprigs thyme
  • 2 teaspoons sea salt

*Remove for Types A and B


  1. Heat olive oil in a large stockpot over medium heat. Sauté onion, celery root, parsnips, carrots and fennel for 8 to 10 minutes, just until tender. Add water and remaining ingredients, and bring to a boil. Reduce heat to low, cover and cook for 30 minutes. (Vegetable stock has a quick cooking time because vegetables give up their flavor quickly, as opposed to meats and bones.)
  2. Strain stock into a clean pot, and store in the refrigerator for 3 to 5 days or in the freezer for 2 to 3 months.

Personalized Cookbooks

Sign Up for our Newsletters

The statements made on our websites have not been evaluated by the FDA (U.S. Food & Drug Administration).
Our products and services are not intended to diagnose, cure or prevent any disease. If a condition persists, please contact your physician.

Click to Verify - This site has chosen a GeoTrust SSL Certificate to improve Web site security D'Adamo Personalized Nutrition BBB Business Review