INGREDIENTS

• 2 large turnips, diced
  
• 5 medium potatoes, diced
  
• 8 oz mushrooms, chopped small
• 3 large carrots, diced
  
• 1 large ripe tomato, chopped fine
  
• 2 large stalks celery, split and chopped thin
• 1/2 medium yellow onion, chopped fine
  
• 2 large cloves fresh garlic, minced
• 4-6 cubes vegetable stock (about 30 g total)
  
• 1/2 tbsp crushed dried basil leaves
  
• 1 tsp salt
• 1/2 tsp black pepper
• 8 cups water
  

INSTRUCTIONS

• Add the water to a large cooking pot.  Bring to a boil and add the vegetable stock
  
• While water is brought to a boil, lightly sauteé the onions and garlic, preferably in olive oil
  
• Once the water is boiling, add all ingredients, including onions and garlic
  
• Allow entire mixture to come to a boil, then cover, and place on low simmer for one hour.  Stir occasionally.
  
•  If needed, add further salt and pepper to taste