Cawl is a traditional soup made with lamb, but a vegetarian version can be made by leaving out the meat. It consists of chopped potatoes, leeks, carrots, swede, turnip, parsnips, onions and sometimes peas and broad beans and cauliflower.
Add the vegetables in whatever proportions you wish or have available to enough vegetable stock to make a soup or stew, along with the cooked meat, and simmer for 2-3 hours.
Simple, isn't it?
Recipe submitted by Barbara Ballard
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