Only slightly. Some water-soluble vitamins may leach into the water if you're boiling, but the loss is minute and doesn't terrily affect the nutrition of the food.
Blending does absolutely nothing to the nutrients in a food. All blending does is mash the food into smaller bits and create a larger surface area to digest.
As far as boiling food killing the enzymes in the food, that's a moot point. Humans don't need enzymes from our food. Our body producing all the necessary enzymes to adequately digest our food, and any intact enzymes are broken down into their individual amino acids during digestion anyways, JUST like any other protein.