The sky is definitely the limit if you leave the lid off the blender.

I make hummus in the blender. I cook my chickpeas in the crock pot then do the rest in the blender.

This is not MY recipe (yet. I've only made it once, which puts enough in my freezer gor 6 months). However, it's super easy, low cal, and VERY healthy.

I use it as a concentrate, adding milk (vegan milks ok) or creme when I reheat it (from frozen). I then serve it hot wit a drizzle of first press olive oil AND with a dollop of sour creme on top. Quite tasty!

Simple Green Soup

Ingredients

2 tablespoons extra virgin olive oil (may sub ghee or butter), additional or garnish
1/2 small white onion, finely chopped
4 cloves garlic, minced
1 bunch curly kale, destemmed and roughly chopped
1 bunch collard greens, destemmed and roughly chopped
1 bunch swiss chard, destemmed and roughly chopped
1 pound fresh baby spinach leaves
1.5 quarts chicken broth (about 6 cups)
1/2 teaspoon fine sea salt
2 lemons, juiced
cracked black pepper, for garnish
Instructions

Heat the olive oil in a large pot over medium heat. Add the onions and saute until translucent and starting to brown. Once the onions are nicely fragrant and golden in color, add the garlic and saute for an additional 3 to 4 minutes.
Once the garlic is fragrant, add all of the raw greens to the pot. Stir well and then place the lid on the pot. Let the pot steam for 5 minutes, or until the greens cook down and reduce by half in volume. Add the chicken broth, bring to a simmer, and then add the salt. Turn off the heat, add the fresh lemon juice, and then pour the soup into a large blender.
Blend on high for 4 to 5 minutes, or until it is completely blended and smooth.
Serve with a drizzle of olive oil and fresh cracked black pepper, if desired.
Enjoy!
by Cassy

Recipe Notes

The soup will keep as leftovers for up to 5 days in the refrigerator. Note that it also freezes well!

My favourite that I make quite often is;
Potato
Leeks
White Radish (Long Ones)
Onion
Garlic
cook, blend...then add freshly chopped mint at the end before stirring.

This is also not soup but I got it from the back of a blender instruction manual 40 years ago. It's great fun especially if you have kids. Personally i modify it heavily because i stopped eating meat almost that long ago but it's still a good recipe.

Pizza Fondue:
Fondue
1/2 lbs hamburger
2 cans pizza sauce
1 onion, chopped
1 tbsp fennel seed
1 tsp oregano
1 cup cubed cheddar cheese
1 cup grated mozzarella cheese

For dipping
1/2 cup assorted cubed cheese
1/2 cup assorted cubed sausage
2 cups cubed french or italian bread

Brown hamburger and drain off liquid. Add pizza sauce, onion,
fennel seed and oregano. Add cubed cheddar cheese and grated
mozzarella. Heat mixture at medium heat until melted.

Serve as fondue with bread, cheese & sausage for dipping.
Serves 4-6.

I had a crazy idea of making a soup using the stuff you put on a pizza (cheese, pepperoni and pizza sauce), and then eat with crackers...I havent tried it yet but plan to eventually.

Forget soups.... here's a cooking trick: did you know that the screw lid that holds the blade assembly at the bottom of the (most common type of) blender vessel matches the thread of mason jars? So if you want to grind spices, rice (to make flour) or even coffee, screw the blade assembly to a mason jar then it becomes a grinder.