Pureed vegetable soups.
Take chicken or beef or vegetable stock, cook the vegetables until tender, puree in the blender and season. Tasty, nutritious, liquid, and they reheat well. You can add a bit of cream at the end, or top with some grated parmesan cheese.
Carrot, onion and potato with ginger
Asparagus and roasted red pepper with a bit of dill
Pumpkin, carrot and celery and onion with a bit of coriander and lemon juice