Turnip and Sorrel Soup

1. 2 quarts water

1 lb. turnips, trimmed and quartered

4 cloves garlic

1 cup chopped spring onions

2 cups loosely chopped sorrel leaves

2 tablespoons chopped fresh spearmint

1/2 teaspoon salt

2 tablespoons miso (any kind)

black pepper to taste

Bring the water to a boil in a medium-sized saucepan, then add all the ingredients except the miso. Bring it back to a boil, then lower the heat and cook, uncovered, for about 45 minutes. Strain the veggies and puree them, adding stock as needed.

Add the miso to 1 cup of the strained broth and mix until smooth. Combine this mixture with the remaining broth and the pureed veggies, and reheat if necessary.