Easy Way to Make Delicious Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

Hello everybody, welcome to our recipe page. Today I will show you a way to make a special dish, Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids Recipe. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Have you come across "Kabocha" squash in the market?

You can cook Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids using 19 ingredients and 8 steps. Here is how you cook it.

Ingredients of Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

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

The measurements are approximate, since I go by look.Lower the heat and simmer the pumpkin soup until the.An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet.You can use butternut or acorn squash if you cannot find kabocha.

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

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!.

If you love butternut squash and other vegetables similar to pumpkins, definitely try and make this easy soup recipe or other kabocha recipes.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.

You can easily make the dish vegan as well.Make a big batch in advance and serve it with toasted bread for a.Pour in the broth and bring the soup to a boil.Discover the simplicity of kabocha soup, an easy dish made of Japanese kabocha squash or pumpkin and simple ingredients.Kabocha, also referred to as Japanese pumpkin or kabocha squash, is a seasonal vegetable that peaks in the fall through winter.