Soup. My regular soups include spinach, mushroom, tomato and red pepper, cabbage and broccoli. I don't use recipes, but the general method is
Fry half an onion in butter or olive oil in my big soup pan.
Add stock.
Add vegetables (pre-washed spinach comes straight out of the bag, tomatoes and peppers are usually pre-roasted, cabbage and broccoli maybe fried, mushrooms are fried and/or soaked dried ones).
Chunks of cooked celeriac or the addition of cheese (brie, goats cheese) or cream add to the thickness. Meats, eg a bit of cooked chicken, add to interest.
Add herbs, spices, lemon juice, seasoning to taste.
Blitz using a hand blender.
A good stock is where it all starts.
Generally serves six.
Sally