Grandma always made once a week, tomato or vegetable soups, or a combination. Sometimes she would start by boiling out a piece of marrow. On my 12th, I asked what she put in there, she just said 'last week's leftovers'. Meanwhile, I know her secrets. She added garlic, sambal, ginger, curry, half a teaspoon of sugar and a little bit of herb vinegar. She put egg strips in the last seconds: Mix a little bit of flour, an egg and a little bit of sambal and curry. You make pancakes with it. Let cool, then cut them.

I always have 1 to 2 kilos of tomatoes and make soup out of them. Cut finely, don't be frumpy, I'll get the seeds out. In the pan with 1/4 teaspoon salt, some ginger, half a teaspoon sugar tablespoon herb vinegar and half cup water. Bring to boiling and keep that for 2 minutes. Then, let it simmer gently for at least 10 minutes. Then I use the immersion blender. You can do this very thoroughly, very finely or, do it half, giving the soup a rough or farmer's character. Keep the fire low, while I slice and add bell pepper and red onion. The precooked pasta is only added at the last minute. And in the last few seconds the strips of egg and 2/3 tablespoons of fried onions (GoTan). Seasoning can be done with sambal, soft and/or strong (spicy) paprika, curry and so. I add half a tablespoon of coarse black cumin..