Recipe - Spring Vegetable Soup

2 tablespoon Safflower oil
1 lg Onion, finely chopped
2 md Celery stalks, minced
1 md Potato, peeled & minced
2 md Carrots, minced
6 cup Water
2 Vegetable bouillon cubes
Handful of celery leaves
1 cup Tomatoes, drained & chopped
One half teaspoon Cumin
2 cup Cauliflower, chopped
Salt & pepper
1 cup Lettuce, shredded
1 cup Peas, steamed
1 tablespoon Dill, fresh, minced
2 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"