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

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We hope you got benefit from reading it, now let’s go back to macrobiotic kabocha squash vegetable soup & curry for kids recipe. To cook macrobiotic kabocha squash vegetable soup & curry for kids you need 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids:
  1. Use 1 thumb's worth Ginger (finely chopped)
  2. Use 1 piece Garlic (grated or minced)
  3. Use 1 Bay leaf
  4. You need 1/2 Onion (cut into wedges)
  5. Provide 1 sheet Kombu (5 x 5 cm square)
  6. Take 6 cm Carrot (diced into 1 cm cubes)
  7. You need 5 cm Daikon radish (diced into 1 cm cubes)
  8. Use 2 small Potatoes (diced into 1 cm cubes)
  9. Use 3 tbsp Japanese barnyard millet (rinsed through a tea strainer)
  10. You need 3 cm to 4 cm Lotus root (diced into 1 cm cubes)
  11. Get 2 leaves Cabbage
  12. Take 1/4 Kabocha squash (cut as shown in the photo)
  13. Get 1 enough to cover the vegetables Water
  14. Use 100 ml to 200 ml ○Soy milk (adjust to preference)
  15. Prepare 1 tsp ○White miso
  16. Get 1 tsp ○Vegetable soup stock (optional)
  17. Prepare 1/2 tsp ○Salt
  18. Take 1 ○White and black pepper, as needed
  19. Provide 1 Curry powder (to make curry for kids), to taste
Instructions 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!

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