Easy soup, bad photography. I’m not sure why my green/olive soup ended up looking so orange in this photo, but oh well.
Here is the thing. You can make a complicated, delicious, non-dairy cream soup that is fantastic with a million ingredients. And they are super great. You can also make a reasonably good and simple one with a few ingredients from your veg box and some olive oil and stock cubes, that will be fine and done fast, because sometimes fast, simple, and healthy is what you can manage today.
This soup is a bunch of kale (you can use any greens you have kicking around), a couple of cloves of chopped garlic, a diced medium potato (from the veg box), a diced small parsnip (from the veg box), 2 stock cubes, and enough water to fill the sauce pan. Let boil until everything is soft (if you use spinach, I’d add spinach at the end, since it is more delicate than kale). Give everything a quick hit with an immersion blender, so it is blended but there are still some nice little bits. Pour 2/3 to 1/2 out into a container and add about a 1/8 cup or so (a healthy glug) of olive oil to the remaining soup and blend until very smooth. Add the smooth mix to the rest, stir in a squeeze of lemon juice and some chilli flakes (I used Aleppo and some fermented Turkish chilli powder). This is just a rough guide, so feel free to play around. The greens give the nice colour and flavour. The root veg and olive oil give some added flavour, but also some creaminess.