2 ounces unsalted butter
1 lb potato, peeled and finely diced
3 onions, finely chopped
4 leeks, cut into thin rings
1 lb carrot, peeled and cut into thin strips
1 small cabbage, finely shredded
1 small cauliflower, in small florets
6-10 vegetable bouillon cubes (may substitute beef or chicken stock cubes or powdered bouillon)
80 fluid ounces boiling water
salt, to taste
freshly ground black pepper, to taste
2-2 1/2 lbs lean lamb stew meat (optional) or beef stew meat, cubed and browned
Melt the butter in a large saucepan, place all the prepared vegetables into the pan and stir over a gentle heat to coat with the butter. Dissolve the stock cubes in the water and pour over the meat and vegetables.
Add the salt and pepper and simmer gently over a low heat for 1½ hours. Remove the soup from the heat if not needed immediately.
To serve, bring to the boil, check the seasoning and add more salt and/or pepper if desired.
The soup may be liquidized or puréed and then reheated for a smoother texture, if preferred.