700 g/1 ½ lb of lamb - cut in small squares
700 g/1 ½ lb of potatoes - cut in small squares
225 g/8 oz of parsnips - finely chopped
225 g/8 oz of carrots - finely chopped
225 g/8 oz of swedes - finely chopped
225 g/8 oz of turnips - finely chopped
½ savoy cabbage - shredded
2 leeks - finely chopped
1 onion - finely chopped
2.2 litres/4 pints of water
4 tablespoons of parsley - finely chopped
salt and pepper

METHOD

Lightly brown the meat in a frying pan and discard the fat. Boil the water and add the meat to it. After ½ an hour, add the vegetables, except the leeks, the cabbage and parsley. Cook slowly for 2 hours. Add the remaining vegetables for the final ½ hour's cooking. Taste the soup before serving and adjust the seasoning if necessary. Garnish with parsley before serving.

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