In the large soup pot, fry the lamb steaks in oil until browned but not well done. Remove and slice into strips. Add leek and garlic to the pan and fry until soft then add kale, broccoli and zucchini and fry so coated in oil. Add the lamb back into the pan. Then add the hot stock and allow the vegetables to cook down until soft. Add the peas and parsley and cook until peas are soft. Blend with a stick blender. Stir in cream. Serve steaming hot in bowls and garnish with parsley. Serve with your favourite bread.