| 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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