Veggie soup:

dice some pumpkin or sweet potato into small chunks, dribble on some olive oil and roast in the oven

in a large pot, saute some onion, garlic and chilli in olive oil. When soft add any, or all of, the following: carrots, leeks, cabbage, swede, tomatoes (tinned or fresh), capsicum. Add some salt reduced stock until the veggies are almost covered and simmer until they are soft.

By this time the pumpkin should be ready so scoop it out and add to the soup, then blend until smooth. Add lentils or light coconut milk if you wish.

Easy peasy, and a large batch will do me weeks.