Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 ounces unsalted butter
- 1 lb potatoes, peeled and finely diced
- 3 onions, finely chopped
- 4 leeks, cut into thin rings
- 1 lb carrots, 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
- =
Directions
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 11⁄2 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.