I like mine straight up with just sea salt and pepper -- but I also LOVE it with surprising/nuanced/subtle additions. One of my favorites is to add whole star anise to chicken broth.
How about you?
I often turn mine into pho.
This is a good one to start with: http://www.latestinpaleo.com/blog/2011/3/22/latest-in-paleo-pho-recipe-vietnamese-beef-soup.html
I add all kinds of veggies (especially ones that NEED to be used) but I almost always add a bay leaf. Also, once done if you add some seaweed, I use wakame, and a bit of coconut aminos it is reminiscent of a lovely miso soup.u
I like to make hot and sour soup (sort of) with shiitakes, scallions, ginger, hot chilies, garlic, something sour (usually rice vinegar), a little thinly sliced meat, and some eggs.
Tom yum soup is also a favorite here. I do something similar to this, save without sugar: http://www.foodnetwork.com/recipes/tyler-florence/hot-and-sour-thai-soup-tom-yum-goong-recipe/index.html
Or pho (like invisible ink said). Of course now I have a wicked craving for pho.
Egg drop soup is also nice (and pretty inexpensive).
I actually eat these things for breakfast quite a bit, and when I'm not feeling well.
Stock is an excellent way to not waste anything for me. I throw in everything from the past week or two that's left over: onion and garlic scraps and peels, apples/sweet peppers/broccoli/carrots/hot peppers/spinach/etc. that are left over or about to go bad, egg shells, and generous amounts of thyme, oregano and rosemary. I keep a container in my freezer where I collect all of the above.
Throw in the veggies only in the last 10 mins or so of the simmering. My vegetarian co-worker says that way you don't kill the vitamins in them.
Just occurred to me: has anyone tried lemon/lime/orange peels in stock?
Here is a Korean recipe for bone broth soup, easy but delicious:
I just had a giant mug of Japanese inspired soup... I premake the broth and let it gel, it keeps for a long time in the fridge that way. When I want soup, I spoon some out into a pot with water, add salt/spices, and warm it but don't boil.
I like to add in seaweed, and I might try seeing if I can source some nice, clean, traditionally made miso and tofu, and turn it into miso soup. I know some people avoid soy on paleo, but I think that if it's good and clean, organic, not GMO, it's fine every now and again. Plus, miso is fermented and super tasty :-)