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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