Here are two of our favorite soup recipes. These make a lot as they were for an entire class (I'd sub olive oil or whatever you use for the butter):
Approx. 6 large carrots
Two stalks of celery
1 large turnip
1/2 cup soup base (vegetarian chicken broth powder from Whole Foods)
1 Bag Frozen corn
Cut up into small pieces onion, carrots, celery stalks & turnip. Cook in a "bunch" of butter for about 20 minutes. When they've really cooked down add 2 potatoes. Mix soup base with a bit of water then add to soup. Add approx. 1/2 gallon of water and let come to a boil. Then add 2 zucchinis.
Can sit overnight in the refrigerator and then heat it up and puree it all. Then when we're eating we add frozen corn to each child's bowl (as our cooling down ice cubes).
((This was a classroom recipe so it makes quite a lot))
1 sweet potato
3-5 celery stalks
1 stick butter
3-4 vegan vegetable bouillon cubes
chop all veggies, saute in butter with salt/pepper til carrots are soft. add enough water to just cover the veggies. add bouillon cubes. cook until soft, then blend and serve! ((Or, Dh likes to leave unblended and serve over pasta))
((Note, I also do this one as a crock pot, but still saute to start))
I don't tend to strictly stick to the recipes, but use them as a guideline.