Ingredients
- 2 cloves garlic
- 2 scallions sliced, plus more for garnish
- 1/4 cup chopped parsley roughly
- 1/2 teaspoon dried thyme
- 1 shallot medium, sliced
- 1 scotch bonnet chile stemmed and seeded
- 1 lime plus wedges for serving
- kosher salt
- ground black pepper
- 1 pound beef chuck cut into ½" pieces
- 2 tablespoons olive oil
- 8 cups beef stock
- 2 carrots cut into 1½" pieces
- 2 stalks celery cut into 1½" pieces
- 1 leek small, trimmed, halved lengthwise and cut into 1½" pieces; rinsed
- 1 small yellow onion cut into 1½" pieces
- 1 yukon gold potato large, peeled and cut into 1½" pieces
- 1 turnip medium, peeled and cut into 1½" pieces
- 1/2 green cabbage small, cored and cut into 1½" pieces
- 1/2 kabocha squash small, cut into 1" pieces
Nutrition
- Calories : 550 calories
- Carbohydrate : 39 grams
- Cholesterol : 75 milligrams
- Fat : 27 grams
- Fiber : 8 grams
- Protein : 37 grams
- SaturatedFat : 9 grams
- Sodium : 1310 milligrams
- Sugar : 11 grams
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