Soup Joumou Recipe

Ingredients For Soup Joumou Recipe

• 2 Smalls celery ribs, roughly chopped
• 2 Garlic cloves, roughly chopped
• 1 Small habanero pepper, roughly chopped
• 1 Scallion, Roughly Chopped
• 0.5 Medium Onion, Roughly Chopped
• 0.25 Green bell pepper, roughly chopped
• 0.25 Yellow bell pepper, roughly chopped
• 0.25 Red bell pepper, roughly chopped
• 0.25 bunch Flat leaf parsley, leaves and tender stems only, roughly chopped
• 0.25 cup Fresh lime juice
• 2 tablespoon Grapeseed or olive oil
• 0.25 teaspoon Sea salt
• 1.25 cup Water divided
• 0.5 pound Beef or goat stew meat, cut into chunks
• 0.5 Sour orange or 1 lemon
• 10 cup Water divided
• 2.5 pound Calabaza or butternut squash, peeled, seeded and cut into chunks
• 2 Smalls carrots, peeled and cut into rounds
• 1 Leek, diced and thoroughly washed
• 1 cup Thinly sliced cabbage
• 0.25 stalk Celery , diced
• 0.5 Medium Onion, Diced
• 4 Garlic Cloves, Diced
• 0.5 bunch Cilantro, leaves and tender stems only, chopped
• 2 sprig Smalls thyme
• 1 sprig Small flat leaf parsley
• 0.1200000000000001 teaspoon 3 whole cloves ground cloves
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 0.19999999999999996 teaspoon Sea salt, plus more to taste
• 1 tablespoon Grapeseed or olive oil
• 2 Smalls peeled russet potatoes or malanga root, diced
• 1 Turnip, peeled and diced
• 1 Small habanero pepper