Taking over from the pale cauliflower soup, my all-time favourite soup-to-make (so quick and easy and delicious plus I enjoy showing the cauliflower-hating boyfriend how tasty the white vegetable can be if cooked well), are some green soups.
A zucchini + parmesan one from a recipe (click on image to enlarge) in the fluffy section of the weekend papers a few weeks ago. And a broccoli + roasted garlic one made using the same recipe with a different core ingredient.
If you're thinking of trying the recipe out, taste the soup before mounting it with the 40g of butter. I LOVE butter! I can eat cubes of it as a snack but I felt that the soup didn't need any. It was surprising rich for a veg soup and adding the fat would just make it too over-the-top. You let your tastebud(dy)s decide.