Soup Base: Put the water in a large saucepan on to boil. Add the French onion soup mix, fresh onion and garlic to create the soup base.
Vegetables: Cut up the vegetables to about the same size, 1cm cubed. Do the longest cooking first, the shortest cooking last, adding each to the saucepan of boiling stock as you go. Serve when all vegetables are cooked to your preferred softness.