For the meat:

• 3–4 lb beef cheek meat
• ¼ cup olive oil
• 1 large onion, finely diced
• 2 bay leaves
• 1 tsp salt
• ½ tsp white pepper
• pinch of saffron (optional)
• 1 cup water

For the soup:

• ¼ cup olive oil
• 4 leeks, washed thoroughly and sliced thinly
• 1 bunch Swiss chard, with stem removed and chopped thinly
• 2 cups butternut squash, cubed (or acorn or Delicata squash)
• 1 large green apple or quince, peeled and cubed
• 2 large zucchini, peeled and diced
• 2 small sweet potatoes, peeled and cubed
• 4 medium Yukon gold potatoes, peeled and cubed
• 1 large turnip, peeled and cubed
• 4 celery stalks, diced
• 3 large carrots, peeled and diced
• 2 parsnip, peeled and diced
• ½ small cabbage, thinly sliced
• 2 Tbsp chicken consommé powder
• ½ tsp white pepper
• 1 tsp turmeric
• salt, to taste