Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 tb Safflower oil
- 1 lg Onion, finely chopped
- 2 md Celery stalks, diced
- 1 md Potato, peeled & diced
- 2 md Carrots, diced
- 2 Vegetable bouillon cubes
- Handful of celery leaves
- 1 c Tomatoes, drained & chopped
- 2 c Cauliflower, chopped
- 1 c Lettuce, shredded
- 1 c Peas, steamed
- 1 tb Dill, fresh, minced
- 2 Scallions, minced
- Matzo balls
- Salt & pepper
- 6 c Water
- 1/2 ts Cumin
Preparation
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"
