Ingredients:

• 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

Instructions:

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.