| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Soups, Appetizers, Jewish, Vegetarian | 8 | Servings |
INGREDIENTS
| 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 | 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 | Scallions, minced | |
| Matzo balls |
INSTRUCTIONS
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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