"Recipe" is a very grandiose term for it 
It varies based on whatever needs using in the fridge but this week it's one roasted BNS, a large sweet potato, a large carrot, shallots and garlic.
Fry off the shallots and garlic then add in everything else with enough stock to cover. Usually I use two veg stock cubes but I had a beautiful pot of ham stock thanks to a gammon I boiled for salads 
Simmer for 20-30 mins and then blend. I added 2tbsp medium curry powder, 1tbsp cumin and salt/pepper to taste.