One thing I’ve had to get used to with my new Ayurvedic-oriented lifestyle is avoiding eating leftovers. (The reason for this is simply that fresh is best.) Where I once cooked a big vat of soup that would last a few days, I now make only what I need for one meal. It was hit and miss at the start, but after a while I became better attuned to cooking for my natural portion size.
Here’s a soup recipe for two. If you’re halving to make for one, still use a full prune – that addition is from a recipe in Yotam Ottolenghi’s Plenty, a little tip he picked up from someone else that I’m passing on to you. It adds some depth and umami to a basic savoury broth.