Add water or broth, like 500ml to 1L, depending on how much soup you want to make.
Add more veggies and spices. (Bay leaf)
Simmer it for… Well, depends on the soup but could be 10-15 mins or however long you want. I’m not your supervisor.
Season it. This is important unless you prefer food that can be described as “watery”, “diluted”, “bland”, “the weakest soup ever”. Salt, some kind of acid, sweetness, soy sauce or mushrooms for umami. Just a hint of each, though taste it. You want seasonings to be present but not overpowering. This step is good for any food, even desserts (though when baking it can be more complicated). (Remove bay leaf)
Serve with some thick bread (both slice size and density to slow the rate at which the soup saturates it). Sourdough is good.
I said veggies but you can do meat or eggs or cheese. As long as you cook it to a safe amount, do whatever.
Thai red curry is pretty much the same except you add the curry paste at the end of the saute and toast it for like 30 seconds, and some of the liquid is coconut milk, like half. And you serve it with rice instead of bread. Or both. Or neither, you do you.
Easy soup from scratch:
I said veggies but you can do meat or eggs or cheese. As long as you cook it to a safe amount, do whatever.
Thai red curry is pretty much the same except you add the curry paste at the end of the saute and toast it for like 30 seconds, and some of the liquid is coconut milk, like half. And you serve it with rice instead of bread. Or both. Or neither, you do you.