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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, macrobiotic kabocha squash vegetable soup & curry for kids. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids. I made this recipe when my daughter did not eat any vegetables, but she ate them in soup. I wanted to use lots of vegetables! Be careful not to add too much white pepper, otherwise it will have a Chinese-like.

Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids is something which I’ve loved my entire life.

To get started with this recipe, we must 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 can achieve that.

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

Buttercup, butternut, or even pumpkin would be good choices. Place the cooked squash, potatoes, coconut milk, and vegetable broth in a blender. Remove squash from oven and let cool. Slice open, scoop out seeds, and add flesh to blender.

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!

Remove squash from oven and let cool. Slice open, scoop out seeds, and add flesh to blender. Pour the vegetable broth into the soup pot and add the squash. This roasted kabocha squash soup, aka vegan Japanese pumpkin soup, is creamy, nutty, and healthy! Made with coconut milk and vegetable stock, this roasted kabocha squash soup is vegan, low carb & gluten free!

So that’s going to wrap this up for this exceptional food macrobiotic kabocha squash vegetable soup & curry for kids recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!