Cut the mutton neck into pieces.

Prepare the leeks, carrots, turnips, and cauliflower (or cabbage) by shredding or dicing them.

In a large saucepan, combine the mutton, prepared vegetables, and cold water.

Add salt and pepper for seasoning.

Bring the mixture to a simmer and cook for at least 1 hour.

Add the fresh peas to the saucepan.

Continue to simmer until all the vegetables are tender and cooked through.

Check the seasoning and adjust if needed.

Stir in the sugar and chopped parsley.

Remove the mutton pieces from the soup and serve them separately.

Serve the hotch-potch soup immediately.