I try to make soup at least once a week. Last week it was Scotch Broth (no scotch involved in case you're wondering) with homemade lamb stock, carrots, onions, celery, barley and potatoes. The week before I made Beef and Barley soup with some oxtails that were an unexpected delivery at the supermarket.
This week I'm making a starch free version of leek and potato soup, substituting cauliflower for the potatoes. I've done this before and nobody can tell the difference.
My favorite one was a curried butternut squash soup, and I'm due to make that again soon. Although mushrooms are on sale at the supermarket this week, so I may make a cream of mushroom soup first.