Persimmons kale avocado soup

Name: Persimmons kale avocado soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 piece Avocado (1 whole avocado (skin and seed removed)); 4 cloves Garlic (4 Cloves garlic, chopped); 2 cup Kale (2 cups baby kale (chopped)); 2 tbsp Olive Oil (2 tablespoons Olive oil); ½ cup Yellow Onion (½ cup onions (chopped)); 1 tsp Oregano (1 tsp oregano); ½ tsp Black Peppercorns (½ tsp crushed pepper); 2 pieces Persimmon (2 whole persimmons (skin seeds removed)); ½ tsp Table Salt (1/2 teaspoon Salt); 4 cup Vegetable Stock (4 cups vegetable stock)

25 minItalian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Gluten Free
Dairy Free
Paleo
Pescatarian

Steps

1Roughly chop the persimmons and keep it aside (let the skin be on)
2In a nonstick sauce pan heat oil over medium flame.
3Add garlic and onions and saut for 1 minute.
4Add persimmons and saut again for 2 minutes.
5Add kale and cook for 1 minute or till the point kale starts getting soft.
6Add vegetable stock, mix, cover and boil for 3-4 minutes.
7Turn off the flame and let it cool for a while.
8When cooled blend it smooth in a blender.
9Pour the soup again in the sauce pan and turn on the flame.1
10As soon as the soup starts to boil add salt, crushed pepper and oregano.1
11Mix well and cover and cook for 2 minutes.1
12Turn off the flame. In a bowl roughly mash the avocado with hands.1
13Just before serving add the mashed avocado and mix again.1
14Garnish with more fresh persimmons if desired and serve warm with your favorite crackers.