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.

12  Servings