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