Instructions: 1. In a heavy stockpot over medium-high heat, saute green onions in olive oil until bright colored and soft (4 to 5 minutes). Add carrots, turnips, beans, and tomatoes, and continue to cook for 8 minutes.

2. Add peas, parsley, mint, honey, cloves, and stock, and bring to a boil.

Lower heat to simmer and cook for 15 more minutes. Taste for seasoning and add salt substitute and pepper to taste. Serve hot or chilled, garnished with a dollop of yogurt.

Makes 10 cups.

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