By Sidonie Maroon, Culinary educator for the Food Co-op

I recently discovered “The Lazy Genius” podcast, hosted by Kendra Adachi, and am enjoying each episode. Her motto is — Embrace what matters, ditch what doesn’t and get stuff done. She’s also written “The Lazy Genius Way”, and “The Lazy Genius Kitchen”. I relate to her organizational approach, and am sharing her principles using soup making as our prompt.

Decide Once 

Decide once that Sundays are soup night, and you’ll forgo all future decision fatigue!

Start Small 

Each week, add one new vegetable to your grocery list, or watch a short soup making tutorial video. Tiny steps like these create lasting habits without overwhelm.

Ask the Magic Question

Kendra’s magic question is, “What can I do now to make my life easier later?” You can apply this by laying out your soup pot and utensils in the morning, collecting soup recipes together in a binder for easy access, or buying ingredients ahead of time so they’re ready. Preparation is key.

Live in the Season   

Make pumpkin soup in autumn, hearty beef stew in winter. Soups are the perfect way to capture the fresh flavors of each season. Live in the current season of your life, whatever that is for you. 

Build the Right Routines

Creating consistent routines for preparation, clean-up, pantry stocking, and grocery shopping makes cooking soup a joy rather than a chore.

Set House Rules

Agree on rules like putting away groceries after shopping, or enlisting others besides the cook to do cleanup. This creates cooperation without constant nagging.

Put Everything in Its Place

Know where all your tools and ingredients are by keeping them clean, organized, and in a logical place near the soup making action. An uncluttered cook stays focused.

Let People In

If you’re learning to cook, invite a friend who’s more experienced to come over and make soup together. Make a pot of soup to share with neighbors, or start a soup swap group. Use your soup to create meaningful social connections.

Batch It

It’s just as easy to make a big pot of soup for the entire week as a single serving. Make double batches for leftovers, or to stock your freezer.

Essentialize

Think about what’s essential: Is it having peace in the kitchen? Getting to work with fresh, high-quality ingredients? Bringing family together for a sit-down meal? Saving money? Identify your priorities so you know which way to turn when faced with decisions. 

Go in the Right Order

Remember what matters, calm the crazies, and trust yourself. Kendra explains this principle well in her book, so I’d recommend checking that out.

Schedule Rest

Be sure to schedule time to sit down and relax while your soup bubbles away on the stove. You deserve a break!

Be Kind to Yourself

When learning something new like cooking, it’s normal to hit roadblocks that leave you frustrated and wanting to give up. Treat yourself with the same gentle encouragement you’d give a good friend in that situation. Mastering soup is a complex skill, so be patient with yourself.

With Kendra’s principles guiding you, making homemade soup can become an enjoyable weekly routine. Her “lazy genius” approach helps us embrace imperfection and find calm amidst the potential chaos of pots, pans, and produce.

Easy Winter Squash and Tart Apple Soup

Instant Pot, or StoveTop and Oven Roasted

Makes 6 cups

For this easy soup, you will use the squash, onion and apple peelings to make a broth, with spices that cook while you roast the chopped produce. The roasted produce is then pureed together with the broth. If you don’t have an Instant Pot, then do it old school on the stove top. It’s delicious and is sure to become a family favorite.  

Ingredients

Roasting

⅓ cup unsalted butter, cut into small pieces

1 medium onion, chopped

Winter squash of choice, peeled and chopped (about 3 cups) (reserve peels)

1 medium tart apple, Pink Lady or Granny Smith, peeled, cored and chopped (reserve peels and core removing the seeds)

¾ teaspoon fine sea salt

Broth

4 cups water

squash peels and ends

Apple peels and core with seeds removed

1 medium onion, chopped

¼ teaspoon black peppercorns

1 teaspoon ground cinnamon

3 allspice berries, crushed

3 slices fresh ginger (¼ inch thick)

2 teaspoons fennel seed

¾ teaspoon fine sea salt 

2 bay leaves

Finishing

2 teaspoons apple cider vinegar or to taste

½ teaspoon flaked sea salt

2 tablespoons maple syrup

Optional Garnish

Freshly grated nutmeg

2 cups lightly whipped cream flavored with 2 tablespoons maple syrup

Directions

Beginning

Prep all the produce. You scraps become the broth ingredients as you prepare the roasting ingredients. Measure out the spices. To make the soup, you’ll use both the oven and Instant Pot and then puree the roasted produce and broth together. If you don’t have an Instant Pot, cook on the stove top.

Broth

Add all the broth ingredients to the pot. Make sure the Instant Pot seal is in place and put the lid on. Set to the broth cycle or high pressure for 30 minutes with a natural release. After the cycle is complete, strain the broth through a sieve into the bender jar. (For stove top, simmer for 30 minutes and proceed as directed.)

Roasting

Preheat the oven to 425 F. Lay all the roasting ingredients on a large parchment paper lined baking sheet. Dab with the butter and sprinkle with salt. Roast for 20 minutes. Stir and continue to roast for another 20 minutes or until soft. Be careful not to let the food on the edges burn. Lift the parchment paper and slide the roasted produce into the blender jar with the broth. Puree at a high speed until smooth. 

Finishing

Bring the soup back up to serving temperature in the Instant Pot. Taste and add the finishing ingredients as needed. Serve the soup hot with dollops of whipped cream and grated nutmeg.

Roasted Crimini Chowder in Delicata Broth  

Ingredients

For Chowder

¼ cup unsalted butter, cut into small pieces 

1 lb cremini mushrooms, thinly sliced

2 medium yellow onions, chopped

4 medium carrots, cut into thin sticks and then a medium dice

2 stalks celery, cut into thin sticks and then a medium dice

6 cloves garlic, minced wit inner growing stem removed

2 teaspoons dried thyme

¼ teaspoon red pepper flakes

1 teaspoon sea salt

1 lb russet potatoes, peeled and cut into a medium dice

For Broth

Scraps and peelings from the vegetables, but not the papery parts of the onions.

2 bay leaves

1 whole delicata squash, roughly cut up, include the skin and seeds

1 quart chicken broth, homemade preferred

1 teaspoon sea salt

To Finish

½ cup cold water

2 tablespoons potato starch, cornstarch will work

2 teaspoons apple cider vinegar 

 

  Directions

1. Roast the mushrooms 425 F , on a parchment lined baking sheet, for 20 minutes. Pour off the mushroom liquids and reserve. Roast for another 8 minutes or until meaty and rich tasting.

2. On another parchment lined baking sheet, roast the other vegetables with the butter, thyme, salt and red pepper flakes sprinkled over them. They should all be about the same size to roast evenly. Roast them for 20 minutes, stir and continue to roast for another 15 to 20 minutes. 

3. While the vegetables are roasting, simmer the broth together in a soup pot for 30 minutes. I used my Instant Pot on the broth cycle. Strain the broth.

4. In a small liquid measure, make a slurry by adding ½ cup water to 2 tablespoons potato starch. Slowly add to the strained broth. Blend the broth and slurry together in a blender at high speed.

5. Add roasted veggies (not mushrooms) and blended broth together in the soup pot. Remove two cups of veggies and broth, blend them together and return the puree to the pot. Add the mushrooms, reserved juices and vinegar. Stir and taste.

Roasted Carrot Bisque with Coconut and Citrus

Makes 1 quart

Roasting Ingredients

2 tablespoons avocado oil 

1 medium onion, chopped

1 inch nub fresh ginger, unpeeled, minced

1 inch nub fresh turmeric, unpeeled, minced

3 cloves garlic, minced

6 medium carrots, unpeeled, chopped

1 tablespoon garam masala, recipe below

1 teaspoon fine sea salt

1 teaspoon dried thyme

Finishing Ingredients

14-ounce can full fat coconut milk

Juice and zest of one medium lemon

Juice and zest of one medium orange

Fried Topping Ingredients

2 tablespoons avocado oil

⅓  cup unsweetened wide coconut flakes

¼ cup dates

¼ cup raw cashews

¼ cup pumpkin seeds

sprinkle of flaked sea salt

1 teaspoon coconut sugar 

Directions

1)    Grind spices together for garam masala. Preheat the oven to 425 F line a baking sheet with parchment paper. Toss all the roasting ingredients together with the oil, salt and spices. Roast for 25 minutes. Stir and roast for another 20 minutes.

2)    In a high-powered blender, puree the roasted ingredients with coconut milk and citrus until smooth. Taste and correct as needed.

3)    While the carrots roast, make the fried topping. Using a medium to medium high heat, warm the ghee or oil in a heavy-bottomed frying pan. Add the toppings and fry, stirring and watching closely until toasty, about 4 minutes. Pulse them together in a food processor, until medium fine, about 10 pulses. Serve with bisque, or generously add to the top of the individual portions.

Garam Masala

Grind together and store in a jar to use as needed

2 tablespoons coriander seeds

1 tablespoon cumin seeds

½ teaspoon allspice berries

1 teaspoon green cardamom pods with hulls removed

2 dried bay leaves

1 teaspoon red pepper powder

2 teaspoons cinnamon