6 cups beef stock (I use Knorr cubes) 2 large carrots (sliced) 4 medium potatoes (chopped) 1/2 butternut squash (chopped)
1 cup water 1/4 teaspoon ground black pepper 1 teaspoon parsley 1 teaspoon fish oil (optional)
Carbs for entire soup: About 150g. Carb per bowl: About 20g
Sweat the onions, garlic and celery in the bottom of a 6 quart saucepan until the onions are clear. Add the beef stock (I know this means it's not strictly a vegetable soup, you can use vegetable stock.) Then add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 20-25 minutes. (the potatoes will be soft.)
At this stage you've a great vegetable soup. Obviously you can use other vegetables in place of squash, but onions and potatoes are important part of the basic taste.