Sauté onions, garlic, celery, carrots, bell peppers, and any other desired vegetables in a pot. Add vegetable broth, tomatoes, herbs (like thyme and bay leaves), and simmer until vegetables are tender. Season to taste.
Cook red lentils in vegetable broth with diced tomatoes, chopped onions, garlic, carrots, and a touch of curry powder or cayenne for heat. Simmer until lentils are cooked and vegetables are tender.
Steam cauliflower florets until soft, then blend them with vegetable broth, onions, garlic, and a splash of almond milk until smooth. Season with salt, pepper, and a sprinkle of nutmeg.
Cook chopped broccoli and spinach in vegetable broth with onions and garlic until tender. Blend the mixture until smooth and creamy. Add a squeeze of lemon juice for brightness.
Sauté onions and garlic, add chopped tomatoes (fresh or canned), vegetable broth, and fresh basil leaves. Simmer until tomatoes break down, then blend until smooth. Season with salt and pepper.
Cook barley in vegetable broth until almost tender. Sauté mushrooms, onions, and garlic, then add them to the barley with more broth and simmer until the barley is fully cooked.
Sauté diced zucchini, potatoes, onions, and garlic until slightly browned. Add vegetable broth and simmer until vegetables are soft. Blend until smooth for a creamy texture.
Roast or steam butternut squash until soft, then blend it with vegetable broth, onions, garlic, and a touch of nutmeg until smooth. Adjust the consistency with more broth if needed.