Spring Vegetable Soup With Matzo Balls

Ingredients

30 ml safflower oil
1 onion
2 celery stalks
1 potato
2 carrots
1,400 ml water
2 vegetable bouillon
160 gr tomatoes
1 gr cumin
270 gr cauliflower
26 gr lettuce
200 gr peas
5 gr dill
2 scallions

Instructions

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"