But then I found this blog post! One takes two cups of broth, four cups of chopped raw vegetable, and one cup of dairy. One simmers the vegetable in the broth, purees it, and then stirs in the dairy product. It sounds good, right? And it's technically a lunch if it's soup.
So I made my first soup - something I like to call "Ahahaha, hahahaha, mwahahaha, Vitamin A!" soup. I like vitamin A. Vitamin A makes you pretty: science agrees. (PLOS ONE, I know, I know, how the mighty have sunk.)
Two cups of chicken broth
One cup of roasted bell peppers that were hanging around the fridge
One cup of carrots, also mouldering in the fridge
One and a half cups of sweet potato - both orange and purple, because that is what was in the fridge.
One half cup of roasted garlic, because it was adjacent to the roasted peppers.
See how slapdash that is? It's ridiculous. AND IT'S AMAZING. I have been eating it for every reasonable meal since.
Being that the first soup worked out so well, I sauteed two cups of chopped onion until a bit caramelized, and then added broth and two cups of broccoli. I cooked that until the broccoli was tender - which honestly would be a lot easier had the broccoli not been sad, dessicated and wilted broccoli, contemplating its salad days in the bottom of the badly-named crisper. I also added a half cup of cooked brown rice in a generous "this needs eating" spirit. Puree with a generous spoonful of mustard - because I like mustard - and add basically all yogurt, where was all this yogurt hiding?
And that is also very good. It could be sourer.
My next plans are tomato and onion, leek and parsley, maybe kale and potato - I will be eating soups until it is completely unseasonable.