Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

Source : Put All The Vegetables In A Pot In The Order Listed.cut The Kabocha Squash Into Big Pieces And Layer Them On Top Of The Vegetables. (since The Kabocha S...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 19, 2020

Step:

  1. Put all the vegetables in a pot in the order listed.

    Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids recipe step 1 photo
  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.)

    Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids recipe step 2 photo
  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.

    Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids recipe step 5 photo
  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!


Ingredients

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

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