Soup Joumou

Ingredients

• 2 cloves garlic
• 2 scallions, sliced, plus more for garnish
• ¼ cup roughly chopped parsley
• ½ tsp. dried thyme
• 1 medium shallot, sliced
• 1 scotch bonnet chile, stemmed and seeded
• Juice of 1 lime, plus wedges for serving
• Kosher salt and freshly ground black pepper, to taste
• 1 lbs. beef chuck, cut into ½" pieces
• 2 tbsp. olive oil
• 8 cups beef stock
• 2 carrots, cut into 1½" pieces
• 2 stalks celery, cut into 1½" pieces
• 1 small leek, trimmed, halved lengthwise and cut into 1½" pieces; rinsed
• 1 small yellow onion, cut into 1½" pieces
• 1 large Yukon gold potato, peeled and cut into 1½" pieces
• 1 medium turnip, peeled and cut into 1½" pieces
• ½ small green cabbage, cored and cut into 1½" pieces
• ½ small kabocha squash, cut into 1" pieces

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