Just freeze the soup in boil proof ziplock. It last for months and takes minutes to warm up.
Right now a shoulder bone from a lamb is in pressure cooker with 1 gallon of water 3 tbsp salt (black Pakistani himalayas salt) 2 cloves of garlic and two diced onions.
By tomorrow evening 30 min before meal cool till I can take off lid add 4 cups of chopped potato 1 carrot 1 bay leaf add 2 cups of winter mellon and 1/2 bag of baby Shanghai bok choi boil at low pressure for 20.mins serve with toasted cheesy bread