Soup

This should make enough for four, or maybe more. It'll freeze too. You can put just about anything in soup, but the basic is probably:

Enough oil to cover the bottom of the pan you're using easily.
3 onions (or leeks)
3 cloves of garlic
3 pints of water
2 tbsps of flour
1 tsp of yeast extract (marmite), or a stock cube

Heat the oil - when it moves around the pan like water, put in the onions and garlic. Fry for a couple of minutes, put in the flour and stir for a minute or so. Add the water, some salt and the yeast extract, bring to boil, stirring occasionally, so the flour thickens the soup. While it's coming to the boil, prepare some of the following:

Root veg (spuds, carrots, swede, jerusalem artichokes, turnip, beetroot, celeriac, kohlrabi)
Pulses (lentils, split peas, or pre-soaked beans)
Grains (barley, wheat, rye, oats, rice)
Quick veg (peas, french beans, sweetcorn, cabbage, cauli, mushroom, spinach, any greens, mange touts, cucumber (yes, really), sprouts, beansprouts, bamboo shoots, water chestnuts, celery)

Add the root veg, pulses and grains to the soup and leave to cook for about an hour, stirring occasionally. Put in the quick veg, cook for about five to ten minutes and then eat.