Clean and chop all your veggies and put them into a large sauce pan. Pour vegetable stock and water over the veggies and add salt and garlic salt. Bring vegetables and liquid to a boil, reduce heat to medium and allow to cook for 45 minutes, until veggies are soft when poked with a fork.
Allow to cool for 15 minutes, then put contents of the pot into a food processor and squeeze juice of lemon into the food processor and about 3/4 of the Greek Yogurt. Blend until totally smooth (about 2 full minutes). Pour into a bowl, and cover with plastic wrap. Put in the refrigerator for 4 hours, or up to overnight!
To serve spoon a ladle fun into small bowl, top with a dollop of Greek Yogurt and sprinkle a little bit of lemon bail on top and then serve!