We have a vegetable soup for lunch every Sunday in winter - broccoli with a bit of parsley and a spoonful of lemon juice, curried cauliflower, celeriac and apple, carrot and coconut milk, pea and mint in different ways etc.
I also batch cook winter soup regularly - vegetarian minestrone, red lentils with tomatoes and carrots, chunky winter veg soup varied with beans, chickpeas or lentils; or spiced with some chorizo cut into very small cubes. I also vary with pearl barley or alphabet noodles and using smoked paprika and some smoked pancetta cubes for a different taste.
Once a winter we have chunky veg with meatballs (to make hub happy) and once with chicken legs (leftover stock and chicken pieces are then thickened with a roux, one or two tins of mushroom and a little lemon juice added for bulking out and a different flavour profile to make a chicken fricassee. You can also make a vegetarian fricassee with meat-free chunky veg soup leftovers to serve with rice or large vol-au-vents.
I get another four portions out of the soup that way and can make any meat go further. Making the chicken fricassee is my granny's way to get everything out of then very expensive chicken and make it last for at least 2-3 family meals.
We have just had red lentil soup with coconut milk and some flatbread for a two day dinner tonight. It's become one of hub's favourite vegetarian dinners. The soup is actually very useful because I usually have all the ingredients at home in my storage cupboard with a couple of chopped peppers (there are always some around with so many piggies) and some lemon zest instead of lemon grass.
I've also found an old soup cookbook with traditional soup recipes (including vegetarian ones) from around the world in a secondhand bookshop from which I want to try out a few things over the coming months that sound interesting and work out my own twist if needed.
hmmm I guess just leave it out then.
We don't like things like parsnips, peas or 'too much' cruciferous because it causes a lot of gas! 
