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

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, macrobiotic kabocha squash vegetable soup & curry for kids. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Never made or ate kabocha squash soup before, so thankful for the recipe, I loved and enjoyed it a ton! Delicious Kabocha Squash Soup with just a few simple ingredients.

Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids is something that I’ve loved my whole life.

To begin with this recipe, we must 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 cook it.

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

Kabocha, also referred to as Japanese pumpkin or kabocha squash, is a seasonal vegetable that peaks in the fall through winter. Naturally sweet kabocha squash mingles with earthy carrots and parsnips in this wintry root vegetable soup with a kick of toasted coriander. This recipe combines the sweetness of the squash with the earthy complexity of parsnips and carrots. The measurements are approximate, since I go by look.

Steps 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!

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. Delicious fall season soup with just a few simple ingredients. Enjoy this rich and smooth Kabocha Squash Soup dipping with your favorite bread. Great recipe for Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids.

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