Simple Way to Prepare Mario Batali Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, macrobiotic kabocha squash vegetable soup & curry for kids. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook macrobiotic kabocha squash vegetable soup & curry for kids using 19 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids:

1. Make ready 1 thumb's worth Ginger (finely chopped)
2. Make ready 1 piece Garlic (grated or minced)
3. Make ready 1 Bay leaf
4. Take 1/2 Onion (cut into wedges)
5. Get 1 sheet Kombu (5 x 5 cm square)
6. Prepare 6 cm Carrot (diced into 1 cm cubes)
7. Prepare 5 cm Daikon radish (diced into 1 cm cubes)
8. Prepare 2 small Potatoes (diced into 1 cm cubes)
9. Make ready 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. Prepare 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. Prepare 100 ml to 200 ml ○Soy milk (adjust to preference)
15. Take 1 tsp ○White miso
16. Prepare 1 tsp ○Vegetable soup stock (optional)
17. Get 1/2 tsp ○Salt
18. Make ready 1 ○White and black pepper, as needed
19. Get 1 Curry powder (to make curry for kids), to taste

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!

So that’s going to wrap this up for this exceptional food macrobiotic kabocha squash vegetable soup & curry for kids recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!