Macrobiotic Burdock Root Potage

The peak season for tasty burdock root is late fall to early winter. Winter potatoes are also delicious, so I came up with a soup combining the two. I coined the word "nagomi" from the Chinese characters for "wa" (Japanese) and "mi" (taste). It refers to comfort food--the taste of Japanese style food, Showa Era cuisine, and my mother's homemade food.To prepare the vegetables:Thinly slice the burdock root, soak in vinegar water, then rinse with water.Cut the potato into 5- to 7-mm slices and soak in water.Thinly slice the onion along the grain. Recipe by Sougenusagi

I don't like the strong taste of soup stock. I wanted to make a soup in which I could enjoy the natural flavour of kabocha, so I came up with this.-Wrap the kabocha in plastic wrap and microwave for 2-3 minutes to soften. This makes it easier to cut.-A grainy texture is fine, as is a really smooth texture. It depends on what you like. Recipe by Setsubunhijiki

The stem of a head of broccoli I bought were so thick and grand.Usually I peel, slice thinly and boil them or something, but I thought I'd try making a soup out of them.It depends on the broccoli you have, but the thick stems are fibrous, so you need to peel them thickly or the soup may be grainy.The stems I used this time weighed more than 300 g.If you add the green parts of the broccoli too, the soup will be brighter in color. I used the stems only this time, so the soup is just a very light green. Recipe by Junchan

I love soup with lots of vegetables, so I added vegetables to corn potage!The fluffy potatoes go really well with the rich corn potage. It's a soup you can "eat"!You stir-fry the vegetables in the fat that comes out of the bacon, so there's no need to add vegetable oil. If the vegetables stick and burn onto the bottom of the pan though, you can add a little olive oil.You want the starch in the potatoes to thicken the soup, so do not soak them before adding to the soup. Recipe by yaburie

When I went to Russia on a language study program when I was in university, I tried many kinds of щи (soup). Authentic borscht was especially delicious. This time, I made it healthy by using veggie broth and soy milk.Steam cooking the vegetables brings out the sweetness.Cook the beets well, until tender.The veggie broth mellows the earthy smell of the beets. Recipe by Shijimigohan

I don't like soup with the strong taste of soup stock, so I came up with a recipe that highlights the flavour of the vegetables.It will thicken after a day or two, so add water if necessary. Recipe by Setsubunhijiki

I came up with this while trying out different soups for breakfast.Please enjoy either smooth, or chunky depending on your preference. Recipe by keromido.

When I make carrot potage, I also season with cumin. That was my standard carrot soup, but I wanted to change it a bit and tried different things. I finally settled on this delicious recipe. If everyone likes coconut, this is great for anyone from kids to adults.Adjust the amount of curry powder depending on the taste and flavor of the powder you use. The grated ginger brings out the flavor of the coconut milk. I always add it when making a coconut-milk flavored potage, but it's optional. Recipe by milketmoi

I made an easy to eat kaboch squash soup.Cooked rice thickens the soup, but it's easy to burn, so be careful.I've also posted a corn potage recipe with the same cooking method Recipe by Komatsuta

Since kabocha squash is served unpeeled as a simmered or deep-fried dish, I thought it should also be good as a soup. This potage is rich in beta-carotene and fiber since it's made with kabocha peel.-Adjust the amount of milk from 300 to 400 ml depending on the texture of the soup.-Remove any raised bumps or knots on the peel.-Unpeel completely if you are concerned about the color of the soup when serving to guests. For 4 servings. Recipe by Kichiri-monja

I needed to use up a lot of kabocha my gran gave me. It's hot in the kitchen, and I didn't want to cook over a stove, so I used my rice cooker instead.Make sure you blend it in the mixer and add the milk and heavy cream while the mixture is still warm.It won't mix well once cooled. Recipe by Natsumomomama

I came up with a delicious way to eat plenty of kohlrabi as we enter this cold season.Substitute the shiro dashi with consommé or Chinese soup stock. Or, for those who are worried about salt intake, reduce the amount of shiro dashi, and dilute with soy milk or regular milk! Add ginger for a nice warming touch. You could also use other vegetables besides kohlrabi, such as daikon radish, broccoli, potatoes, or kabocha squash. Recipe by mmooaatt