Soup maker recipes and how to get the most from your machine (2022)

Soup maker recipes don't deviate hugely from a conventional soup recipe, of which we have plenty. Manufacturers often provide soup maker recipes in the manual that comes with your machine.

But if you're looking for classic, reliable soups that can be made in a soup maker, we've reworked 10 of the most popular soups on the BBC Good Food website to be used in a standard soup machine. We tested from scratch to get the quantities and method down to a tee.

When writing the recipes, we used the Lakeland touchscreen soup maker (£99), which comes highly recommended by our reviews team. It works using the same principle as most soup makers – read more about them and find more best buys in our review of the best soup makers.

Read on to find our soup maker recipes, plus expert tips from our cookery hub and the do's and don'ts of using a soup maker.

Soup maker recipes

Soup maker pea and ham soup

A classic combo that tastes just as good when made in a soup maker. This recipe uses just five ingredients, including potato to thicken. The ham is stirred through at the end, which is best practice when using meat in a soup maker – if you add it during cooking, it'll lose its texture.

Soup maker tomato soup

If you want to test your soup maker's smooth setting, look no further than this silky classic tomato soup. It's perfect in its simplicity, plus it's low in fat and calories and provides two of your 5-a-day.
Soup maker tomato soup recipe

Soup maker vegetable soup

The genius thing about this versatile soup is that it can be made with whatever veg you have. Spruce it up with a dollop of crème fraîche and fresh chopped herbs.
Soup maker vegetable soup recipe

(Video) Soup Maker Pumpkin Soup (perfect for your soup machine!)

Soup maker leek & potato soup

This silky soup is a masterclass in how to use cream in your soup maker – remember to always add it at the end of cooking to avoid curdling.
Soup maker leek and potato soup recipe

Soup maker lentil soup

Our lentil soup recipe is a blueprint for making chunkier blends in your soup maker. The finish is warm, comforting and nutritious – just the ticket for a quick and healthy lunch on a cold day.
Soup maker lentil soup recipe

Soup maker carrot and coriander soup

Make a few batches of this carrot and coriander soup at a time – it can be frozen after cooking. Ground coriander adds an earthy flavour, then finish with fresh coriander.

Soup maker broccoli & stilton soup

Like cream and meat, cheese is best added at the end of the soup maker process. Once your machine has worked the veg to a velvety finish, add the salty chunkys of blue cheese and give it one final blitz to melt it through the soup.

Soup maker roast chicken soup

Looking for a Monday soup maker recipe? Use up your Sunday lunch leftovers in this chicken soup. The chunky blend is topped with a lemon & garlic yogurt to serve.
Soup maker chicken soup recipe

Soup maker squash soup

(Video) HINTS AND TIPS Instructional Tutorial: EK5118 Digital Soup Maker Hints & Tips

A soup maker recipe that requires slightly more labour – the butternut squash is roasted before going in the machine – but one that's more than worth it. A dollop of cooling crème fraîche offsets the heat of the fresh red chilli.
Soup maker butternut squash soupFind all our soup maker creations in our recipe collection

How to use a soup maker

One of our food editors, Anna Glover, created the soup maker recipes and here shares expert tips on why to use a soup maker, how to get the best out of them and what to avoid when using your machine.

How does a soup maker work?

Soup blenders take any fuss, and the standing-around-and-stirring time, out of soup making. There's no need for additional equipment, either – you don’t need a stick blender or a liquidiser, this gadget does it all. You just add the ingredients (only a little peeling and chopping required) to the liquidiser, and press a button.

It heats, stirs, and blends, to make soup that’s table-ready within around 30 mins. It’s great for busy schedules, people in shared accommodation when hob space is tight, or even makeshift kitchens or offices where there’s no hob. You can press the button and walk away – similar to a slow cooker.

Are there any soups my machine can't make?

Tough herbs like bay leaves, rosemary stalks or bouquet garnie are best avoided when using a soup maker. As the machine blends intermittently during cooking, tougher herbs will be broken up by the blades, and you won’t be able to fish them out later on, leaving your soup with tough bits in.

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Don’t fill the soup maker past the max fill line. If you have too much stock, fill up to the line, and once your soup is done, and you’d prefer a thinner consistency, add the hot stock and mix it in.

Add dairy such a cheese, cream, crème fraîche and yogurt after the soup has finished its cycle so there’s no chance of curdling.

Do you add all the ingredients at the same time?

If you want some texture in the soup, like ham, or chicken, it's best to stir this into the soup after it's cooked. Meat doesn't work very well, as it's broken up too much by the blades and loses its texture. It's the same for anything whole, or larger chunks of ingredients you want to add to the soup.

Do I need to pre-cook ingredients?

We tested these soups in a 1.4 litre soup maker with no sauté, or fry function. This means we didn’t fry anything before making the soup, saving time, making the soups healthier and reducing washing-up.

If you have time, you can always fry the vegetables in a pan in a little oil, before transferring them to the soup maker, or if your machine has a sauté function, read the instruction manual and feel free to use this. It will add more flavour and sweetness to your soup, although not essential.

(Video) How to Setup and Use the Philips Soup and Smoothie Maker with Donatella Arpaia

What if I don’t want my soup super smooth?

Most soup makers have a ‘chunky’ and a ‘smooth’ setting. This means you can still make chunky soups like minestrone, chicken and sweetcorn, or lentil soups, it just doesn’t blend as much as the ‘smooth’ setting, but still stirs, heats and makes delicious soups in minutes.

The best soup makers to buy

We put popular brands through their paces to bring you the best soup makers for all budgets and requirements. Here are three of our favourite products.

Lakeland Touchscreen Soup Maker

Best all-rounderPros: ease of use, preset functions (including a manual option), ice crushing setting for frozen ingredients, adjustable timer

We tested the Lakeland model using the recipes in its manual, and for all of our soup maker recipes – it got top marks throughout. Its smooth setting was exemplary, making extra-fine carrot soup. It's a hard-working gadget that can be used to make smoothies, crushed ice, baby food, sauces and more. Its versatility offsets its large size, as it could replace other kitchen appliances. Read our full review of the Lakeland Touchscreen soup maker.

Available from Lakeland (£99.99)

Tefal Easy Soup

Best basic modelPros: simple functionality, easy-to-use, speedy, keep-warm functionWhile soup makers like the Lakeland look like traditional blenders, this Tefal model looks a little like a flask. This means you can't see the soup while it's cooking, but if that's not a deal-breaker, this is a very reliable machine with plenty of added functions, including an easy-clean function. The accompanying recipe booklet is also very good. Read our full review of the Tefal Easy Soup.

Available from:
Amazon (£76.01)
John Lewis & Partners (£84.99)
Currys (£85.99)

electriQ blender, smoothie and soup maker

Best multi-function machine

(Video) How To Make - Cream of Tomato Soup in a Soup Maker

Pros: sturdy, powerful motor, good value for money

If splashing out for a machine that only makes soup seems indulgent, opting for one that can also blend and make smoothies might be for you. This affordable machine comes loaded with functions including food processing, ice cream making, juicing and sauce settings. Its Japanese-grade blades and 1800W allow it to pulverise ingredients in seconds. It can also rustle up a hot soup from cold ingredients in only five minutes. Read our full electriQ blender review.

Available from:
Amazon (£69.98)

Appliances Direct (£79.97)

Find more recommended products in our review of the best soup makers and best blenders

Soup recipes and tips

How to thicken soup
How to make perfect soup
Our best-ever soup recipes
The best soup recipes for kids
Top 10 winter soup recipes
The best healthy soups
5 easy ways to make soup with leftovers
Best pumpkin soup recipes
Best jug blenders to buy
Best hand blenders

This review was last updated in January 2020. If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability please get in touch at goodfoodwebsite@immediate.co.uk.

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Do you love your soup maker? Share your recipe ideas with us in the comments below...

FAQs

How much stock do I put in soup maker? ›

Most soup makers recommend using 750ml of liquid per batch but bear in mind that some starchy vegetables will absorb liquid during the cooking. Always check your user manual for guidance.

Do you put cold or boiling water in soup maker? ›

It's always best, and most efficient, to boil the water used for the stock or liquid addition just before adding it to the soup-maker. If you use water straight from the tap, you may find some vegetables aren't quite cooked when the soup's ready, especially if the vegetables are cumbersome or tough.

Can you put raw meat in a soup maker? ›

Can I use uncooked meat in soup recipes made in my Soup Maker? You should first cook meat separately before transferring into your Soup Maker with additional ingredients from your recipe, as the Soup Maker is only designed to gently heat the soup.

Can you use stock cubes in a soup maker? ›

Mine cooks between 1.3 litres and 1.6 litres and has options for smooth and chunk soup option and a smoothie function which I rarely use and is so simple – add chopped up uncooked veggies, hot water and stock cubes and switch on.

What kind of liquid should be used in making a stock? ›

The liquid most often used in making stock is water. Aromatics are herbs, spices, and flavorings that create a savory smell; these include sachet d'épices or bouquet garni. Mirepoix is a mixture of coarsely chopped onions, carrots, and celery that is used to flavor stocks, soups, and stews.

What is the best stock for soup? ›

The most useful stocks to make are chicken, beef, fish and vegetable stock. It's also a good idea to make it in large batches—it freezes beautifully and then you always have it on hand. Your stock should consist of 100 percent water, 50 percent bones and 10 percent vegetables.

Should you cook soup with lid on or off? ›

Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.

How do I make soup thicker in a soup maker? ›

You can also achieve a more textured/thicker consistency by blending up part of the soup. If you are using a soup maker – this will only work on the 'chunky setting' – at the end of the cycle, you can manually blend it up in short bursts, checking in between pulses until it is just how you like it.

Can you put uncooked rice in a soup maker? ›

Yes – uncooked rice is best to add into soup because it soaks up the flavour of the broth, making it extra tasty!

Are soup makers worth it? ›

Though not a kitchen essential, soup makers can save a great deal of time, stress and washing up. Traditional soup recipes call for various stages of preparation from chopping, to simmering for long periods of time and blitzing, which is time-consuming and creates mess. Soup makers can make light work of the process.

Will a raw egg cook in soup? ›

There are a number of soups in the Iberian repertory that call for the addition of egg. The egg may be poached then added to the soup just before serving or lightly baked atop a crouton. Occasionally the raw egg is added to the hot soup in which it gently cooks.

Can you put cooked meat in a soup maker? ›

If you want some texture in the soup, like ham, or chicken, it's best to stir this into the soup after it's cooked. Meat doesn't work very well, as it's broken up too much by the blades and loses its texture. It's the same for anything whole, or larger chunks of ingredients you want to add to the soup.

Do you have to cook meat before putting in a soup maker? ›

Can I Cook Meat In A Soup Maker? Some soup makers will be suitable for cooking meat, but most will need the meat to be precooked. If you have the Morphy Richards Sauté Soup Maker you can fry up small amounts of raw meat, no more than 200g though. Anything more than this will need to be cooked separately.

Can you use frozen vegetables in a soup maker? ›

Can You Use Frozen Veg In A Soup Maker? Absolutely! Frozen veg in a soup maker is ideal. You can simply throw in frozen vegetables.

What ingredient should not be added to a stock? ›

Avoid adding salt if reducing the stock later. Concentrate the flavors by simmering the stock further after straining.

What should you not put in stock? ›

Some vegetables that don't do well in stock are:
  1. Leafy green parts of carrots and celery.
  2. Brassicas, including cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, collard greens, kohlrabi, and kale.
  3. Artichokes.
  4. Beets.
  5. Potatoes and sweet potatoes.
  6. Squash flesh, including winter squash and zucchini.

How do you produce a very clear stock? ›

4 Steps to Clarifying Stock
  1. Step 1: Strain Stock. Strain your stock or broth. ...
  2. Step 2: Make Egg White Mixture. Make an egg white-water mixture. ...
  3. Step 3: Add to Stock. Stir the egg and water mixture into the hot, strained stock. ...
  4. Step 4: Strain and Repeat. Repeat the straining process.
20 Sept 2022

What is the No 1 soup in the world? ›

The Filipino sour soup is voted as The Best Soup in The World with a 4.63 out of 5 rating. MANILA, Philippines – Are we even soup-rised at this point? Sinigang has been named the Best Soup in the World by Taste Atlas – and rightfully so – during the international food database's annual 2021 Awards!

What is the secret to making good soup? ›

10 Tips for Making Good Homemade Soups
  1. Make Extra. Before getting started on your homemade soup, make sure to get enough ingredients to double the recipe. ...
  2. Make Your Own Stock. ...
  3. Chop Ingredients Into Bite-Sized Pieces. ...
  4. Sauté Your Veggies. ...
  5. Calculate Cook Time. ...
  6. Let It Simmer. ...
  7. Add Noodles. ...
  8. Don't Freeze Noodles.

What ingredient makes soup taste good? ›

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

Are you supposed to scoop soup away from you? ›

Soup tends to drip off the soupspoon on the way from the bowl to your mouth. You can take two steps to reduce the chances of drips. 1. Dip your spoon into the soup with the spoon facing away from you and then scoop the soup away from you rather than towards you.

Is soup better the longer it simmers? ›

After it's come to a boil and you've turned it down to a simmer, let it cook for awhile. 10 minutes, 15 minutes... whatever you want. Just know the longer you cook it, the more flavor that will come out of the food and into the soup.

Should vegetables be sauteed before adding to soup? ›

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

What is the best ingredient to thicken soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

How do I make my soup thick and creamy? ›

Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.

What ingredient makes soup thicker? ›

Add flour or cornflour

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

Why do we put crackers in soup? ›

If you're a soup fanatic, then you know that the right cracker can transform a bowl of soup, adding flavor and seasoning as well as texture.

Why should you spoon soup away from you? ›

Why move the soup further from you when you're trying to bring it to your lips? Spooning it away from you allows any soup that is going to dribble off the spoon to end up back in the bowl on its short journey back across the bowl, instead of on your shirt, blouse, or lap. It definitely helps reduce spills!

Which side do you serve soup from? ›

Soup should be scooped from the side of the bowl furthest from you, and sipped (never slurped!) from the side of the spoon that faces you. Bring the spoon up to your mouth instead of leaning over the bowl while eating.

Do you cook chicken before adding to soup? ›

Yes, you can put raw chicken in soup. I do this all the time. You just have to cook the soup long enough to fully cook the chicken.

Why does my soup maker burn on the bottom? ›

Why Does My Soup Maker Burn on the Bottom? If your soup maker burns on the bottom, it may be because you need to give it a stir once in a while during cooking, or the temperature is too high. It may also be that the liquid to solid ratio isn't quite right.

Can you leave soup in a soup maker overnight? ›

Soup or stew left out for more than two hours (including overnight) should be discarded according to the USDA. Even if you reheat it to kill bacteria, there may be toxins made by the bacteria, which reheating can't destroy. This applies to all soups and stews, with or without meat.

Is it cheaper to make homemade soup? ›

Homemade soup can also save you money compared to canned soup. Cook a large batch of soup, then freeze small portions for meals that you can heat quickly.

What is the best material for soup bowls? ›

Soup bowl material
  • Plastic: For households with young children, plastic is the best option. ...
  • Porcelain or ceramic: Porcelain or ceramic is a classic, available in everything from simple white pieces to rainbow colors. ...
  • Stoneware: Think artisan-crafted, unique pieces, and you'll be imagining a thick stoneware bowl.
17 Jun 2022

How do you keep food from burning in a soup maker? ›

We recommend you use a small amount of oil in the base of your soup maker with each recipe you make if you have encountered some burning in the past. You can also try putting a small amount of oil on a piece of kitchen roll to carefully grease the blade inside before adding your solid and liquid ingredients.

Do you put eggs in water before boiling? ›

Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot, steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or six minutes for soft.

How do I add egg to soup without curdling? ›

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about ½ cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.

How do you temper an egg in soup? ›

To temper eggs, mix a small amount of the hot liquid (such as hot milk, hot water, or soup broth) into the cold eggs to the temperature of the hot liquid. Then, mix the egg in with the rest of the hot liquid. The egg will thoroughly combine with the hot liquid without scrambling if you do this correctly.

Do you put hot or cold water in a soup maker? ›

It's always best, and most efficient, to boil the water used for the stock or liquid addition just before adding it to the soup-maker. If you use water straight from the tap, you may find some vegetables aren't quite cooked when the soup's ready, especially if the vegetables are cumbersome or tough.

How long does it take to make soup in a soup maker? ›

Soup makers are an all-in-one route to soup. They tend to be able to make smooth or chunky soup in between 20 to thirty minutes. Some have a sauté option that will make your soup far superior, so be sure to look out for this when choosing your model.

Do you need to sauté in a soup maker? ›

It's completely down to personal preference. However, there are many benefits to sautéing ingredients before adding them to a soup maker, such as speeding up the cooking process since you've already begun cooking the ingredients. Above all, sautéing releases aromatic flavours.

Can I put raw meat in a soup maker? ›

Can I use uncooked meat in soup recipes made in my Soup Maker? You should first cook meat separately before transferring into your Soup Maker with additional ingredients from your recipe, as the Soup Maker is only designed to gently heat the soup.

Can you put raw meat in soup? ›

As long as the raw meat used to make the broth was clean and not spoiled, it is perfectly safe to use the broth to cook soup. Most meat based soups are made from raw meat thoroughly cooked in a soup.

Can you put frozen meat in a soup? ›

A: Yes, meat products can be cooked straight from frozen, although you must ensure that the meat is thoroughly cooked through before serving.

Is it OK to use frozen chicken in soup? ›

Frozen chicken breast – no need to thaw them, just chuck them in! Chicken broth – this creates a flavorful base for your soup. Low sodium is ok to use as well.

Do you thaw frozen vegetables before adding to soup? ›

The first question most people ask about cooking with frozen vegetables is whether they need to be thawed before use, and in most cases the answer is a resounding NO! Adding frozen veggies to your pot, baking dish, or sauté pan while they're still frozen will generally yield the best result.

What is the ratio of ingredients for making a stock? ›

Basics: The basic ratio I use for making stock is 4:1 1/2:1/2:1/2. That's 4 pounds of bones and meat, 1 1/2 pounds of onions, and 1/2 pounds each of carrots and celery. This ratio works for beef, chicken, turkey, ham/pork, veal, whatever the meat is and makes about 2 quarts of stock.

How many cups of water do you need for a stock? ›

You don't want to dilute your stock, otherwise it will be weak in flavor. Make sure the carcass and veggies are covered by at least an inch or two of water, or between 12-20 cups of water (that's at least 3 quarts or up to 5 quarts).

How much water do you put in soup? ›

Add Your Liquid- Select what liquid you are using for the soup you are making. Add 4 to 8 cups, depending on how much you want to make. 4 cups will make a chunkier, thicker soup, while 8 cups will make a runnier soup. If you use a warm liquid, this will expedite the cooking process.

How many cups of water do we need in preparing stock? ›

Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil.

What are the 3 basic ingredients in making good stocks? ›

5 Ingredients to Add to Your Stocks
  • Bones. Chicken and pork bones are often used in preparing stocks as they're easy to find. ...
  • Vegetable scraps. If you've been throwing away scraps from tomatoes, onion peels, and the tops (or bottoms) of certain vegetables, stop. ...
  • Apple cider vinegar. ...
  • Something spicy. ...
  • Herbs.

What is the most important ingredient in a stock? ›

Stock is made with bones, and they're the most important ingredient because they add body and richness. As the bones simmer they release collagen, which is converted into gelatin. Gelatin enables finished stock to enrich your sauces, soups, and stews. Broth, made from meat, has stronger flavor but lacks body.

How do I make sure I have enough stock? ›

Tips for managing your inventory
  1. Prioritize your inventory. ...
  2. Track all product information. ...
  3. Audit your inventory. ...
  4. Analyze supplier performance. ...
  5. Practice the 80/20 inventory rule. ...
  6. Be consistent in how you receive stock. ...
  7. Track sales. ...
  8. Order restocks yourself.

How do you know which stock is most liquid? ›

Let's take a close look at the three main indicators that help us identify a liquid stock:
  1. The difference between the bid price and ask price is less. A narrow bid-ask spread takes place when the bid and the ask price have a small difference. ...
  2. Trade volume is high. ...
  3. The stocks have high trade volume during high float.
23 Aug 2021

How do you know which stock is more liquid? ›

A stock that is very liquid has adequate shares outstanding and adequate demand from buyers and sellers. One that is illiquid does not. The bid-ask spread, or the difference between what a seller is willing to take and what a buyer wants to pay, is a good measure of liquidity. Market trading volume is also key.

What order do you put vegetables in soup? ›

The aromatics of onions, carrots, and celery get sauteed first followed by the garlic, making them first in the soup. Once the broth goes in, so too do the tomatoes, potatoes, parsley, and bay leaves. Then you add your frozen veggies. Fresh spinach will always go last since it will wilt quickly.

Why do you saute onions before adding to soup? ›

Sautéing the onions before adding them to the slow cooker is a good way to ensure they will cook thoroughly. Onions and other dense vegetables can also be sautéed for added color, flavor, and firmness before adding them to the soup, whether it is cooked in a slow cooker or on the stovetop.

Which is better chicken or beef broth? ›

Properly made chicken broth has three times more potassium, chloride, magnesium and phosphorus than beef broth. It generally has more electrolytes than beef.

Can you cook stock for too long? ›

Yet, if you cook your broth too long, it will develop overcooked, off-flavors that can become particularly unpleasant if you've added vegetables to the broth pot which tend to break down, tasting at once bitter and overly sweet.

What are the 4 essential parts of a stock? ›

Stocks contain four essential parts: a major flavoring ingredient, liquid, aromatics, and mirepoix.

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