Salt to taste In a heavy large pot over low heat, cook the garlic, onion, carrots, celery eggplant and turnips until they begin to soften, about 5 minutes. Do not brown. Add stock or other liquid. Over high heat, bring liquid to a boil and skim off any gray foam that rises to the surface. Reduce heat and simmer until vegetables are crisp-tender. 7 to 10 minutes. Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.