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.
I forgot to mention that I generally take some of the cooked vegetables out, put them in a bowl and crush them with a fork. Then I return them to the soup. When I stir the soup up, this makes it much thicker and children don’t realize they’re eating some much vegetable - though mine are pretty good about this.
great name for your recipe! we’re all worried about recession… May I suggest not a generic “vegetable” oil, but a good, european (italian do it better…) olive oil?
I would do this except I’m too lazy. With a blender there’s a lot more to wash afterwards. Plus crushing it with a fork makes the texture more interesting.
