Welsh Cawl: Meat and Root Vegetable Soup

The best soup for a cold day! Perfect as a lunch or dinner dish. It does not need much seasoning because the root vegetables provide so much flavor!

Watch me make it here!

YouTube

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Serves: 6

Prep Time: 30 minutes

Cook Time: 2 hours

Ingredients	Instructions
4 large carrots, peeled and sliced into coins	Step 1 In a large pot, melt butter on medium heat. Once melted, add cut meat. Season meat with salt, pepper, and dried parsley, then brown meat on all sides.
2 parsnips, peeled and cut into 1/2 inch cubes	Step 2 When very little red is visible on the meat, add the carrots, parsnips, rutabaga, potatoes, and turnips. Cover completely with water and mix. Bring to a boil then cover the pot with a lid and lower heat to medium-low. Simmer for 75 minutes.
1 rutabaga, peeled and cut into 1 inch cubes	Step 3 After the 75 minutes, add the leeks and cabbage to the pot. Stir, cover, and simmer for another 20 minutes or until leeks and cabbage have softened.
3 large potatoes, peeled and cut into 1/2 inch cubes	Step 4   Optionally top with fresh-chopped parsley and enjoy! I like to serve with fresh bread as well.
2 turnips, washed and cut into 1/2 inch cubes
2 pounds lamb or beef (stewing meat like chuck roast), cut into bite-sized pieces
2 tablespoons butter
salt and pepper
1 teaspoon dried parsley
2 leeks, washed and white part cut into thin slices
1/2 small cabbage, sliced thin
Optional: fresh parsley for topping

If you make this recipe, I want to see! Tag @thatcountrycook on Instagram.

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