Heat oil in a large soup pot. Add onion and celery and saute over moderate heat until just beginning to turn golden. Stir in potato, carrots, water, stock, celery leaves, tomatoes and cumin. Bring to a boil. When boiling, immediately reduce heat to a lightly bubbling simmer. Cook, simmering, for 15 minutes. Add cauliflower and simmer for 10 minutes more.Add lettuce and peas,and simmer for 5 minutes more. When ready to serve, garnish with green onions and dill. Season to taste.
This soup develops flavor, so if you want to make ahead, refrigerate overnight and reheat.
Serve with 3 to 4 matzo balls per bowl.
Serves: About 6
Contributor: pat ciesla
more soup recipes back to jewish cooking page