Macrobiotic Kabocha Squash Vegetable Soup & Curry For Kids Recipe by cookpad.japan
Cooking Instructions 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 1 Put all the vegetables in a pot in the order listed. 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.) 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. 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!) 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. 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.) 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! 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 8 More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Chicken Scampi Frozen peanut butter banana pie Spritz Cookies Mash Potato Puffs stir fry noodles Chicken Scampi Frozen peanut butter banana pie Spritz Cookies Mash Potato Puffs stir fry noodles Authentic Kimchi Baked Bread Cheese rolls Charlotte Made with Cheese Mousse eggnog Sliced Almond & Pear Cake Okara Mochi with Roasted Barley or Kinako Flour Eggplant and Chicken Braised in Tomato Sauce Chicken Dal Curry Salmon & Spinach Penne in 10 Minutes Carrot Cake Authentic Kimchi Baked Bread Cheese rolls Charlotte Made with Cheese Mousse eggnog Sliced Almond & Pear Cake Okara Mochi with Roasted Barley or Kinako Flour Eggplant and Chicken Braised in Tomato Sauce Chicken Dal Curry Salmon & Spinach Penne in 10 Minutes Carrot Cake