Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Scotch | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- Salt , to taste
- Freshly-ground black pepper , to taste
- 1 lb beef chuck , cut into ½- inch pieces
- 2 tbsp olive oil
- 8 cups beef stock
- 2 carrots , cut into 1½-inch pieces
- 2 stalks celery , cut into 1½-inch pieces
- 1 small leek , trimmed, halved lengthwise and cut into 1½-inch pieces; rinsed
- 1 small yellow onion , cut into 1½-inch pieces
- 1 large Yukon gold potato , peeled and cut into 1½-inch pieces
- 1 medium turnip , peeled and cut into 1½-inch pieces
- ½ small green cabbage , cored and cut into 1½-inch pieces
- ½ small calabaza or kabocha squash , cut into 1-inch pieces
Directions
Purée garlic, scallions, parsley, thyme, shallots, chile, juice, salt and pepper, and ½ cup water in a blender until smooth; mix with beef in a bowl, cover with plastic wrap , and refrigerate at least 4 hours or overnight.
Remove beef from marinade and dry with paper towels ; set aside.
Heat oil in a 8 qt saucepan over medium-high heat. Add beef; cook, turning as needed, until browned, about 8 minutes. Add stock and bring to a boil ; reduce heat to medium, and cook, stirring occasionally, until beef is tender, about 1½ hours. Add carrots, celery, leeks, onion, potatoes, turnips, and cabbage; cook, slightly covered and stirring occasionally, until vegetables are tender, about 20 minutes.
Meanwhile, bring squash and 2 cups water to a boil in a 2 qt saucepan over high heat; reduce heat to medium-low and cook, covered, until squash is tender, about 10 minutes. Drain, reserving ½ cup cooking liquid and transfer squash and liquid to a blender; purée until smooth and set aside. When vegetables are tender, uncover, and stir in reserved squash purée; cook, stirring occasionally, until soup is slightly thick, 5–10 minutes more
Season soup with salt and pepper and serve with scallions and lime wedges.