When you eat that much soup, sometimes it's just a matter of pouring the broth in the pan, chopping vegetables while it's boiling, whatever's in there. Once it boils, turn down to simmer, add gelatin if necessary, add chopped veggies and soup meat, stew for 25-35 minutes. Put in bowl, allow to cool slightly, add lactofermented food item of your choice plus a whole fat. Stir. Eat. Eat seconds cause usually I'm still hungry after.
Occasionally I have a plan. But when you eat that much soup, the best ones are accidental.
I have some favorite soup combinations and here they are:
Super-gelatinous beef broth made with shoulder and knuckle bones with stewed ground lamb, brussel sprouts, onions, carrots, mushrooms served with homemade creme fraiche, a bit of ghee and a big dollop of sauerkraut on top. Ours is pink, which makes it quite exciting to look at.
or with celery root, onion, carrot, and a bit of kale with ghee and yogurt.
or with bok choy, onion, brussel sprouts, carrots, with chopped stew-beef or ground beef, creme fraiche and lactofermented raw garlic chopped fine and soaked in a few teaspoons of cold-pressed olive oil. This one's also good with sauerkraut. Oddly enough I enjoyed this quite a lot with a handful of salty cashews.
Beef broth with greens of some kind, ground beef and lamb cooked with spinach, lots of onion, lactofermented garlic in olive oil with cubes of floating raw jack cheese getting all melty. This one is also good with cubes of ripe avocado in it.
The last beef one is similar to the top one, only I mixed up both homemade lactofermented ketchup and mustard in it and left off the dairy. Instead, I cubed up some avocado.
Super-gelatinous chicken broth made with a whole carcass, necks, backs and feet with small-chopped carrots, rutabaga, onion, celery root, served with ghee and with homemade lactofermented mustard stirred around in it.