So you like soup? The following are two of my favorite recipes, roasted corn soup with chilies
and Caldo Verde, traditional Portuguese greens soup.
 

Roasted Corn Soup with Chilies serves four

1 dried ancho chili or chili paste 4 tbsp. butter 1 lb 2 oz of defrosted frozen sweet corn kernels 1 large onion finely chopped 2 large garlic cloves, finely chopped 1 red bell pepper - cored, deseeded and finely chopped 1 1/4 cups cups chicken stock or water 2 1/2 cups evaporated milk or whipping cream 1/2 tsp ground cumin salt to taste chopped fresh cilantro or parsley to garnish (optional) pan-browned pancetta or bacon crumbled to sprinkle over top (optional)

Put the chili in a bowl and cover with boiling water. Let stand about 15 minutes to soften. Melt the butter in a large frying pan over medium-low heat. Add the sweetcorn and turn to coat. Cook for about 15 minutes, stirring frequently, until it starts to brown slightly. Add the onion, garlic and bell pepper and cook for about 7-10 minutes, stirring frequently, until the onion is softened and the mixture starts to stick. Transfer the mixture to a blender of food processor, add the stock and purée until smooth. Put the milk or cream in a large saucepan, stir in the puréed mixture and bring almost to a boil. Add the cumin. Season with a little salt. Adjust the heat so the soup bubbles very gently and cook until the mixture is reduced by one-quarter. Remove the ancho chili from its liquid and discard the core and the seeds. (Scrub your hands when you are done handling the chili and don't touch your eyes or face before doing so!) Put the chili into the food processor with 4-5 tbsp. of the soaking liquid and purée until smooth. Stir in 2-4 tbsp. of the chili purée into the soup, to taste (I would use it all, but that's just me) and continue cooking for 5 more minutes. Taste the soup and adjust seasonings if needed. Garnish with cilantro/parsley or pancetta/bacon and serve.

 
 

Caldo Verde (Portuguese Greens Soup) yields 10 cups

olive oil 1 medium onion - chopped 2 cloves of garlic - minced (more if you like) 8 cups of water or 6 cups of water and 2 cups chicken stock/broth (all water is perfectly adequate and will not alter flavor significantly) 4 medium potatoes, peeled and thinly sliced 1 1/2 tsp salt 6-10 oz of sausage, I prefer hot or sweet italian turkey sausage removed from its casing and crumbled - for a more authentic flavor,  use Portuguese linguiça or chorizo sausage thinly sliced 1/2 tsp of crushed pepper flakes (or to taste) 4 cups fresh kale, shredded or torn into bite size pieces (swiss chard or collard greens will also work) 2 tablespoons fresh lemon juice 12 oz can of evaporated milk or cream (optional)

Heat a 1/2 tsp of olive oil in a skillet. Add and cook the sausage, stirring until brown. Set aside in the pan it was cooked in. Heat in a large soup pot over medium-low heat 1 1/2 tbsp of olive oil. Add and cook the onion and garlic 5-10 minutes until tender and starting to brown. Stir in water (or water and broth combination), the potatoes, the salt and pepper. Bring to boil and reduce heat, simmering until potatoes are soft, about 20 minutes. Remove pot from heat and using a potato masher, lightly mash the potatoes in the pot. The smallers bits of potato break down to help thicken the broth and the larger bits give texture. Add the cooked sausage to the soup pot. Add a cup of soup broth to the skillet and scrape off any browned bits. Return soup broth and browned bits to soup pot. Simmer for 5 minutes. Add the hot pepper flakes. At this point if you would like to have a creamy soup, add the evaporated milk or cream and return to a simmer. Stir in the kale and simmer for 5 minutes. Stir in lemon juice and serve.