1 medium onion
1 large rib celery
4 green onions
1 tablespoon corn oil or other vegetable oil
1 tablespoon unsalted butter
2 carrots
1 zucchini
1 white turnip, peeled
1/4 pound green cabbage, cut into long, thin strips
2 or 3 small potatoes, unpeeled
1-1/2 teaspoon salt
7 cups water
3 cloves garlic
1/2 cup fresh parsley or fresh basil leaves, or a mixture
1/2 teaspoon freshly ground pepper

Process the onion, celery and green onions in a food processor. Heat the oil and butter in a large pot; add the sliced vegetables. Sauté about 3 minutes, until the onion is translucent. Meanwhile, slice the carrots, zucchini, turnips, cabbage and potatoes. Add these to the pot with the salt and water; boil. Cover; reduce the heat and boil gently for about 20 minutes. Mince together the garlic and herbs in the food processor. When the soup is ready, fold in this herb mixture and season with pepper. Makes about 10 cups, serving 6-8.