Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids
This is an easy macrobiotic soup that uses lots of vegetables. It was a big hit with my daughter who caught a cold, and is also loved by adults because it's packed with umami flavors! You can also dilute it with soy milk and have it for breakfast.
Ingredients: an easy-to-make amount (20-cm diameter pan)
Japanese barnyard millet (rinsed through a tea strainer)
Lotus root (diced into 1 cm cubes)
Kabocha squash (cut as shown in the photo)
enough to cover the vegetables
100-200 ml (adjust depending on consistency)
○Vegetable soup stock (optional)
1 scant teaspoon
○White and black pepper
Curry powder (to make curry for kids)
as needed (to taste)
Put all the vegetables in a pot in the order listed.
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.)
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.
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!)
Take out 4 pieces of kabocha squash and some of your favorite vegetables out of the pot and set aside.
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.)
Cut the vegetables your kids like to eat into bite-sized pieces and place them in the soup when serving. Then it is ready!
Use the reserved kabocha squash to make a kabocha squash salad or a Kabocha Pudding (Recipe ID: 1251202). You can use it for many other dishes!
Story Behind this Recipe
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.