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Loading...| 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 butter in a large pot and add diced potatoes, onions, leeks, and carrots. Cook over medium heat until vegetables start to soften (about 10 minutes). |
| 2. | Add shredded cabbage and cauliflower florets to the pot and stir. |
| 3. | Dissolve the vegetable bouillon cubes in boiling water and add to the pot. |
| 4. | Add salt and black pepper to taste. If using meat, add it now to the pot. |
| 5. | Cover the pot and simmer over low heat for 1 1/2 to 2 hours or until all the vegetables and meat are tender. |
| 6. | Serve hot with crusty bread. |
Hearty and filling, perfect for colder weather.
Can be made with or without meat.
Can be easily scaled up to feed a crowd.
Can be time consuming to make.
Contains a lot of vegetables, which may be a downside for picky eaters.
This soup is a great source of vitamins and minerals, including Vitamin A, Vitamin C, and potassium. It is also high in fiber and relatively low in calories when prepared without meat.
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