Ingredients

  • ½ medium kabocha squash, with skin removed and cut into chunks

  • ½ small butternut squash, cut in chunks, skin included

  • 1 medium onion, chopped

  • 2 big carrots, diced

  • 1 cup cabbage, chopped

  • 1 yam, with skin, chopped

  • Spring water

  • 1″ piece of kombu

  • Sea salt, to taste

  • Nori sea vegetable, cut into little pieces
Sweet Vegetable Soup Puree
 

Preparation

In a large soup pot, place the piece of kombu on the bottom. Layer the vegetables and cover with enough spring water. Bring to a boil and let simmer until all the vegetables are soft. Approx. 20 to 30 minutes. In the last ten minutes of the cooking, add sea salt. It’s best to use an immersion hand blender for the next step, to puree the vegetables. Adjust the salt taste and serve garnished with little strips of nori sea vegetable.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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