Easiest Way to Cook Delicious 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. You can have macrobiotic kabocha squash vegetable soup & curry for kids using 19 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids:

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