This 'Green soup" is really good and my son loves it.
6 1/2 cups vegetable broth, divided
1 large leek, white and light green parts only, sliced
2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
1 bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces
2 cups coarsely chopped broccoli florets
2 tablespoons chopped fresh chives
Heat 1/2 cup broth in a large pot over medium-high heat. Reduce heat to medium, add leek and cook, stirring often, until tender, about 6 minutes. Add remaining broth and potatoes and bring to a boil. Stir in asparagus and broccoli and return to a boil. Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly. Carefully transfer soup to a blender and purée in batches until smooth.
It freezes well too.
We also love chili. We eat that a lot in the winter.
This is an awesome vegetarian french onion soup recipe. The prep time is nuts but of you have the time it was so worth it. Everyone loved it. http://www.thecurvycarrot.com/2010/08/07/henris-french-onion-soup/