Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids
Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, macrobiotic kabocha squash vegetable soup & curry for kids. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook macrobiotic kabocha squash vegetable soup & curry for kids using 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids:
  1. Make ready 1 thumb's worth Ginger (finely chopped)
  2. Take 1 piece Garlic (grated or minced)
  3. Take 1 Bay leaf
  4. Get 1/2 Onion (cut into wedges)
  5. Make ready 1 sheet Kombu (5 x 5 cm square)
  6. Take 6 cm Carrot (diced into 1 cm cubes)
  7. Take 5 cm Daikon radish (diced into 1 cm cubes)
  8. Make ready 2 small Potatoes (diced into 1 cm cubes)
  9. Take 3 tbsp Japanese barnyard millet (rinsed through a tea strainer)
  10. Prepare 3 cm to 4 cm Lotus root (diced into 1 cm cubes)
  11. Take 2 leaves Cabbage
  12. Get 1/4 Kabocha squash (cut as shown in the photo)
  13. Make ready 1 enough to cover the vegetables Water
  14. Get 100 ml to 200 ml ○Soy milk (adjust to preference)
  15. Prepare 1 tsp ○White miso
  16. Take 1 tsp ○Vegetable soup stock (optional)
  17. Prepare 1/2 tsp ○Salt
  18. Take 1 ○White and black pepper, as needed
  19. Get 1 Curry powder (to make curry for kids), to taste
Steps to make Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids:
  1. Put all the vegetables in a pot in the order listed.
  2. Cut the kabocha squash into big pieces and layer them on top of the vegetables. (Since the kabocha squash can be used for other dishes, I steam more than necessary. With this size, I can adjust how the kabocha squash are cooked through.)
  3. After layering the ingredients in the pot in the order listed, then covering them with water, bring to a boil on medium heat. Reduce to low heat after it comes to a boil and let sit for 15-20 minutes.
  4. When the vegetables are cooked through and the Japanese barnyard millet becomes soft, add all ○ ingredients and warm it up. (Make sure not to bring it to a boil, since the soy milk will become clumpy!)
  5. Take out 4 pieces of kabocha squash and some of your favorite vegetables out of the pot and set aside.
  6. In a mixer, blend all the other ingredients left in the pot (the ones kids tend to dislike) to a potage. (I steamed the excess kabocha squash to use for a dessert dish.)
  7. Cut the vegetables your kids like to eat into bite-sized pieces and place them in the soup when serving. Then it is ready!
  8. Use the reserved kabocha squash to make a kabocha squash salad or a Kabocha Pudding: https://cookpad.com/en/recipes/155170-easy-macrobiotic-kabocha-squash-pudding . You can use it for many other dishes!

So that is going to wrap this up with this exceptional food macrobiotic kabocha squash vegetable soup & curry for kids recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!