I use :
1lb. potatoes (1cm.cubed)
6oz. swede ( " " )
6 oz. carrot (1/2 cm. cubed)
8oz. onion ( diced finely)
4 oz. carrot (grated very finely)
salt, pepper, grated nutmeg
2 oz.butter
1 tabsp.chopped parsley (add at end)
Soften onion in butter, add other diced/grated veg.
Stir well, put lid on and sweat on very low heat for 5-
10 mins.
Add seasoning and 1 +1/2 litres lamb stock.
Bring to boil then simmer on very gentle heat for 1
hour.
Stir in parsley at end of cooking time.
We always have this the day after we've had a roast leg of lamb, so the best of remaining meat is cut off and diced, the stock is made frpm the bone + all the odd bits, and the diced meat is added to the soup about 5 mins. from the end of cooking time.
With some home- made oatcakes it's a meal in itself !
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