Making a quick soup in the middle or end of the day can be done easily when you have things ready for you.
Fridge: I keep grated ginger, pressed garlic, cut onions, and a seasoning mixture of blended onion, garlic, habenaro, thyme. I also have almonds, walnuts, and pine nuts that I keep handy.
Weekly: I will keep cooked meat, chopped veg of various types for quick assembly after work.
Freezer: I will empty a can of coconut milk into ice cube trays then put into a mason jar, same with left over cream or half/half. I also freeze butter that I have cubed and placed on a plate then placed into a mason jar (so it doesn’t stick together). I like to make a soup mix when I have a lot of variety of veggies around, such as diced celery, carrots, onions, parsnips, thyme–all portioned into one bag for one pot of soup. As for herbs, I bought a poultry mix one day and separated them, diced and labeled them. Green onions and chopped parsley and cilantro are a staple as well. These are great for cooking but obviously not as good for raw dishes.
Using these, I made an Asian inspired soup in 15 minutes.
I started with boxed chicken stock into a pot, I added a cube of coconut milk, diced cooked chicken, chopped mushrooms, garlic, ginger, and a sliver of hot pepper or you can use sriracha–bring to a boil then add scallion, cilantro, rice noodles, until cooked. This is easy to modify in many ways.
Give it a try!