Try Market Soup. Most of the ingredients are available at Friday Fresh.
In a soup pot, sauté two chopped spring onions in a little olive oil until soft. Add 4 cups of chicken or vegetable stock and bring to a boil. Add 1 potato (chopped), 2 carrots (diced), 1 cup broccoli florets, and whatever else looks good. Add 1 tsp dried thyme and oregano or 1 Tablspoon fresh herb leaves. Add a bay leaf. Simmer for 15 to 20 minutes until the vegetables are tender. Season with salt and pepper. Discard the bay leaf. Purée some, all or none of the soup.