[abdullahkhalids]

You don't have to keep the soup perpetually simmering in modern times. You let the pot cool to room temp after eating, then throw in the fridge. Next day, bring to boil before dinner with enough time for the new ingredients to cook. This also makes sense for a home setup, unlike a restaurant where the replacement dynamics are very different.

Assuming you are only doing this for one meal a day, and not eating it for all your meals.