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Macrobiotic Kabocha Squash Vegetable Soup & Curry For Kids Recipe

Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids Recipe
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Serving : 1
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Prepare the ingredients before making Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids in your home. Then, follow these steps below to serve Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids for your family or friends.

Ingredients: Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

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

How to Make Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids in your home by yourself.

    Step 1
  • Put all the vegetables in a pot in the order listed.
  • Step 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.)
  • Step 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.
  • Step 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!)
  • Step 5
  • Take out 4 pieces of kabocha squash and some of your favorite vegetables out of the pot and set aside.
  • Step 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.)
  • Step 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!
  • Step 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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