Autumn Vegetable Soup

Serves: 12

50 Gram Butter (2 oz)
300 Gram Chuck steak, finely diced (12 oz)
450 Gram Potatoes, peeled and finely diced (1 lb)
3 Onions, finely chopped
4 Leeks, cut into thin rings
450 Gram Carrots, peeled and cut into thin strips (1 lb)
1 Small Cabbage, finely shredded
1 Small Cauliflower, in small florets
2 Beef stock cubes
2.25 Litre Boiling water (4 pints)
Freshly ground black pepper
Melt the butter in a large saucepan, add the meat, toss gently in the hot butter and remove from the pan.

Place all the prepared vegetables into the pan juices and stir over a gentle heat to coat with the butter.

Return the meat to the pot. 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 1 1/2 hours.

Remove the soup from the heat if not needed immediately. To serve, bring to the boil and check the seasoning.

The soup may be liquidised, then reheated for a smoother texture, if preferred.

You can easily make a vegetarian version of this. Just omit the steak and use vegetable stock cubes instead of the beef ones.

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