Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

Name: Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids
Yield: 1 serving
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

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 taste.
Black pepper has better warming properties than white pepper. Recipe by moriam. (20 cm diameter pan.)

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 taste.
Black pepper has better warming properties than white pepper. Recipe by moriam. (20 cm diameter pan.)

cookpad.japan @cookpad_jp

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 taste.
Black pepper has better warming properties than white pepper. Recipe by moriam. (20 cm diameter pan.)

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 taste.
Black pepper has better warming properties than white pepper. Recipe by moriam. (20 cm diameter pan.)

Saved

Ingredients

1 serving

1thumb's worth Ginger (finely chopped)
1 pieceGarlic (grated or minced)
1Bay leaf
1/2Onion (cut into wedges)
1sheet Kombu (5 x 5 cm square)
6 cmCarrot (diced into 1 cm cubes)
5 cmDaikon radish (diced into 1 cm cubes)
2 smallPotatoes (diced into 1 cm cubes)
3 tbspJapanese barnyard millet (rinsed through a tea strainer)
3 cmto 4 cm Lotus root (diced into 1 cm cubes)
2leaves Cabbage
1/4Kabocha squash (cut as shown in the photo)
1enough to cover the vegetables Water
100 mlto 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
1Curry powder (to make curry for kids), to taste

Saved

Steps

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.wasmer.app/en/recipes/155170-easy-macrobiotic-kabocha-squash-pudding . You can use it for many other dishes!