sometimes soup in summer is ok

OK. So we made the passata and had the left over tomato water. I guess there was about 3-4 litres there. We froze a whole bunch for winter but kept some out and on one of those weird summer days when it is super cold and windy - we made soup. Pretty easy.

Ingredients

feeds about 4

1 onion- sliced
4 garlic cloves-sliced
1 carrot- cubed
1 zucchini - cubed
1 potato-cubed
brown mustard seeds- just a splash
salt
cumin
corriander
1-1.5 L of tomato water
chicken stock- 1tsp
water
Thyme- chopped
basil-chopped

1 Chili- if you like

Method:

First heat some olive oil and brown the onions, garlic and mustard seeds.
The throw everything else in- including the herbs and spices. Use your judgement. if you like cumin, put more in. We usually go with about 1tsp to start and work up. The vegies we included were simply ones that we had in the fridge so work with the seasons and use whatever you got.
Once the vegies have cooked for a minute or two add the tomato water and stock. You want to have your vegies only just covered by liquid so if you need to top it up with water do so.

Let that boil for about 15-20 minutes and then season to taste. We put some basil on top and grated parmesan cheese. YUM.

The tomato water is such a great base for a soup and it's also a really good way to use everything up. Make some bread to go with it and you're set. bread making documentation pending!