@Mollyeyes I am French so loving soups is in my DNA, from the onion soup to pumpkin- carrot and homemade tomato soup.
I also eat a lot of salad with knowing how to do a vinaigrette the key (take an empty jam jar, a spoonful of Dijon mustard, salt, extra virgin olive oil, lid on and shake then add some vinegar and sometimes also chopped cherry tomatoes. Or the same with nutritional yeast instead of mustard)
I don't buy salad in packet, they taste of nothing, only fresh and never iceberg. Try endives, chicory, radicchio.
When doing a salad, learn the order and the combinations.
Start by chopping the tomatoes and some red onion or spring onion on top, then sprinkle rock salt and a small dash of olive oil, mix and let sweat, while you prepare and cut the other ingredients.
Green beans are lovely in salads, especially with onion, tomatoes and black olives. Chickpeas marry well with tomatoes and cucumber cut in cubes. Carrot are loverly grated with fresh chopped parsley. Celery is fantastic with a freshly squeezed orange vinaigrette (cut the stalk lengthwise so not bigger than 1-2 cm, slice as thinly as humanly possible, sprinkle some salt, olive oil, the juice of the orange or two if small, a tiny dash of sherry vinegar, mix and let sweat in fridge. Enjoy)
For cooked veggies, garlic, rosemary and soy sauce are your new friend.
Cook spinach in water. Drain, let cool, squeeze with your hand the water. chop, a teaspoon of olive oil in a pan, crush garlic, and sauté the spinach.
Kale chips in oven
Artichoke with vinaigrette
Roasted anything in the oven from sliced zucchini to sweet potatoes
Asparagus (fill pan with 1 cm water, lay asparagus, forget about them until water has evaporate, quick dash of soy sauce, shake pan, done)
Cauliflower steaks in oven
Celeriac chips in oven
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I recommend the book "on the side" by Ed Smith for ideas and variety. Not a vegan book but just swap butter for oil
How not to die cookbook has also nice ideas.