I LOVE soup
It's a food and a drink...can't go wrong.
I make a pretty standard vegetable soup by sauteing garlic, onions and chopped carrot in olive oil. Then I add celery, white beans or chickpeas, a can of diced tomatoes and veggie stock, and towards the end stir in all the fresh herbs I can find. It's wonderful over rice or pasta.
I like to vary this for an Italian minestrone too, adding red kidney beans and, toward the end of the cooking, handfuls of fresh spinach, basil and oregano.
Homemade tomato soup is wonderful, too. I puree diced tomatoes and tomato juice with some white beans (for nutrition and creaminess), a little almond milk, salt, pepper, a hint of sugar and just a tad of Earth Balance. Not my healthiest creation, but very, very tasty! You can sneak a few carrots into the puree too to make it better for you.