Spring vegetable soup with matzo balls

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Recipe by: lozano

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Safflower oil 1/2 ts Cumin
1 lg Onion, finely chopped 2 c Cauliflower, chopped
2 md Celery stalks, diced Salt pepper
1 md Potato, peeled diced 1 c Lettuce, shredded
2 md Carrots, diced 1 c Peas, steamed
6 c Water 1 tb Dill, fresh, minced
2 ea Vegetable bouillon cubes 2 ea Scallions, minced
Handful of celery leaves Matzo balls
1 c Tomatoes, drained chopped

Heat oil in a large soup pot. Add onion celery saute over
moderate heat until golden. Add potato, carrots, water, bouillon
cubes, celery leaves, tomatoes cumin. Bring to a boil, reduce
heat, cover simmer for 15 minutes. Add cauliflower continue to
simmer for 10 minutes more. Season to taste. Remove from heat let
soup cool. Refrigerate overnight to develop flavour. Just before
serving, heat soup add remaining ingredients. Simmer for 10 to 15
minutes. Add more water if needed. Serve with 3 to 4 matzo balls per
bowl.

Nava Atlas, "Vegetarian Celebrations"
Submitted By MARK SATTERLY On 04-05-95