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Vegetable Stock - Right 4 All Types

Feb 28th, 2019 by Blood Type Diet


  • 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.

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