Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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"

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