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19 ingredients, 8 steps, cooking Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

Hi mother, at this time you get present recipe Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids with 19 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 19 ingredients and 8 stages of easy cooking Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids.

Ingredients for Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

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

If all main ingredients Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Stages Cooking 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!
   
9. Finish and Enjoy.

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