Scottish Harvest Festival Soup

• 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 2 -2 1/2 lbs beef stew meat, cubed and browned

1. 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.
2. Dissolve the stock cubes in the water and pour over the meat and vegetables.
3. Add the salt and pepper and simmer gently over a low heat for 11/2 hours.
4. Remove the soup from the heat if not needed immediately.
5. To serve, bring to the boil, check the seasoning and add more salt and/or pepper if desired.
6. The soup may be liquidized or pureed and then reheated for a smoother texture, if preferred.

butter, potato, onions, leeks, carrot, cabbage, cauliflower, vegetable bouillon cubes, water, salt, freshly ground black pepper, lean lamb stew meat

Taken from www.food.com/recipe/scottish-harvest-festival-soup-25956 (may not work)