1 lg. or 2 sm. cloves garlic, minced
1 med. onion, sliced
1 tsp. olive oil
5 lg. carrots, sliced
1 med. beet, sliced
1/4 tsp. basil
2 1/2 c. water
1 tbsp. lemon juice
1 tsp. dark miso
2 tsp. umeboshi plum paste

Saute garlic and onion in a 4 quart or larger pressure cooker for a few minutes. Add carrots, beet, basil, umeboshi plum paste and water. Pressure cook for 20 minutes. If boiling, follow the same procedure as above, but instead of pressure cooking, bring ingredients to boil, lower heat, and simmer until vegetables are very soft.