Soup Joumou Recipe

Ingredients

• ¼ cup coarsely chopped parsley leaves
• 1 Tbsp. fresh lime juice
• ½ tsp. dried thyme
• 2 garlic cloves
• 2 scallions, thinly sliced, plus more for serving
• 1 Scotch bonnet chile, stemmed and seeded
• 1 medium shallot, thinly sliced
• Kosher salt
• freshly ground black pepper
• 1 lb. beef chuck, cut into ½-in. pieces
• 2 Tbsp. olive oil
• 8 cups beef stock
• 2 carrots, cut into 1½-in. pieces
• 2 celery stalks, cut into 1½-in. pieces
• 1 small leek, trimmed, halved lengthwise, and cut into 1½-in. pieces
• 1 small onion, cut into 1½-in. pieces
• 1 large Yukon Gold potato, peeled and cut into 1½-in. pieces
• 1 medium turnip, peeled and cut into 1½-in. pieces
• ½ small green cabbage, cored and cut into 1½-in. pieces
• ½ small calabaza or kabocha squash, cut into 1-in. pieces
• Lime wedges, for serving