I also use them in pureed soups. You can use a whole mix of veggies, including the ones getting wilted, they're nutricious, taste good, and reheat well. Mix and match veggies as needed, but things like potatoes, squash and carrots are good bases. If you've got lots, cook, mash and freeze the carrots for later use.
Add chicken stock, and a bayleaf. Add potatoes/carrots/squash/asparagus/roasted red pepper/chick peas/sweet potatoes/pumpkin/lentils and cook until tender.
Puree with a hand blender or food processer, removing the bay leaf first. You can sieve it if wanted, particularly if you've got stringy vegetables like asparagus in it, or you can eat it as is (lots of fibre). Season as desired with salt/pepper/herbs/spices/fresh lemon juice and serve.
You can add a splash of cream or milk - I usually skip it as the flavour is more intense without. You can also roast things like the onions/mushrooms/squash etc for a more intense flavour.
Carrot, potato, onion and chickpeas, flavoured with a bit of garlic and ginger, cumin, coriander and black pepper and a splash of lime juice.
Pumpkin, onion and carrot, flavoured with cumin, a little bit of cinnamon, a little bit of cloves and lemon juice.
Asparagus and roasted red pepper with a bit of dill